Autumn Squash Bisque with Ginger

Food Hero

10 servings

Warm and savory this is a perfect fall soup!

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2 teaspoons vegetable oil

2 cups sliced onions

2 pounds winter squash, peeled, seeded, and cut into 2-inch cubes (4 generous cups)

2 pears, peeled, cored, and diced, or 1 can (15 ounces) sliced pears, drained and chopped

2 cloves garlic, peeled and crushed

2 tablespoons coarsely chopped, peeled fresh ginger, or 1 teaspoon powdered ginger

1/2 teaspoon thyme

4 cups chicken or vegetable broth

1 cup water

1 tablespoon lemon juice

1/2 cup plain nonfat yogurt


Sharp Knife

Cutting board

Large pot

Large bowl

Measuring cups

Measuring spoons

Mixing spoon


Vegetable peeler


1. Heat oil in a large pot over medium heat.

2. Add onions and cook, stirring constantly until softened, 3 to 4 minutes.

3. Add squash, pears, garlic, ginger and thyme; cook, stirring, for 1 minute.

4. Add broth and water; bring to a simmer.

5. Reduce heat to low, cover, and simmer until squash is tender, 35-45 minutes.

6. Puree soup, in batches if necessary, in a blender. (If using a blender, follow manufacturers directions for pureeing hot liquids.)

7. Return soup to pot and heat through. Stir in lemon juice.

8. Garnish each serving with a spoonful of yogurt.

9. Refrigerate leftovers within 2 hours.



More About Butternut Squash

How to Select

Choose a squash heavy for its size.

How to Store

Store in a cool, dark place for up to a month. Once cut, refrigerate unused portion.

How to Prepare

Add to stews and soups, steam and drizzle with olive oil, prepare in a curry, bake and stuff with apples, add cooked squash to a canned black beans with a dash of cinnamon and cumin, mash with yams, seasoned with ginger and cinnamon, or simply cube and roast.