Squash Bisque with Ginger

Servings: 10

Ingredients:

2 teaspoons vegetable oil
2 cups onions, sliced
2 pounds winter squash, peeled, seeded, and cut into 2-inh cubes (about 4 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 ground ginger
½ teaspoon dried thyme
4 cups chicken or vegetable broth
1 cup water
1 Tablespoon lemon juice
½ cup plain nonfat yogurt
Salt and pepper to taste

Directions:

  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, using a blender or immersion blender. (If using a blender, follow manufacturer’s directions for pureeing hot liquids.)
  7. Return soup to pot and heat through. Stir in lemon juice.
  8. Garnish each serving with spoonful of yogurt.
  9. Refrigerate leftovers within 2 hours.

 
 
 
Recipe courtesy of Maryland WIC Cookbook

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Recipe Category

One pan meals

funding statement logo

This institution is an equal opportunity provider.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.

Squash Bisque with Ginger

Servings: 10

Ingredients:

2 teaspoons vegetable oil
2 cups onions, sliced
2 pounds winter squash, peeled, seeded, and cut into 2-inh cubes (about 4 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 ground ginger
½ teaspoon dried thyme
4 cups chicken or vegetable broth
1 cup water
1 Tablespoon lemon juice
½ cup plain nonfat yogurt
Salt and pepper to taste

Directions:

  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, using a blender or immersion blender. (If using a blender, follow manufacturer’s directions for pureeing hot liquids.)
  7. Return soup to pot and heat through. Stir in lemon juice.
  8. Garnish each serving with spoonful of yogurt.
  9. Refrigerate leftovers within 2 hours.

 
 
 
Recipe courtesy of Maryland WIC Cookbook

Nutrition Facts

10 serving per container

Serving size 1

Amount Per Serving
Calories 90
% Daily Value*
Total Fat 1.5g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 40mg 2%
Total Carbohydrate 18g 7%
Dietary Fiber 3g 11%
Total Sugars 7g
Includes 0g Added Sugars 0%
Protein 4g
Vitamin D 0mcg 0%
Calcium 55mg 4%
Iron 1mg 6%
Potassium 484mg 10%

The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

funding statement logo

This institution is an equal opportunity provider.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.