Butternut squash is an amazing ingredient that gives a rich, thick sweetness to this filling bisque. It's a delicious, warm and hearty dish that's perfect for those cold winter nights.
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 6 Servings
- 2 tsp unsalted butter
- 1 ½ cups chopped onion
- 1 ½ tsp kosher salt
- 2 tsp minced garlic
- Pinch nutmeg
- Pinch cayenne pepper
- 10 cups cubed butternut squash (~4lbs)
- 4 cups reduced sodium chicken broth
- 1 TB brown sugar
- 3 TB Greek yogurt
- Optional, fresh sage for garnish
Heat butter in a large nonstick soup pot over medium heat. Add onion and salt and cook for 5-7 minutes or until onion is softened. Add garlic, nutmeg, and cayenne and cook for 1 minute. Add butternut squash and chicken broth. Bring to a boil, reduce to a simmer, and cook uncovered for 30 minutes or until squash is soft. Add brown sugar and yogurt and use an immersion blender or regular blender to puree soup. Serve garnished with optional fresh sage.
Seek out pre-cut or even frozen cubed butternut squash to speed prep. Serve this soup with optional shredded parmesan cheese –will affect PPV.