Butternut Squash Bisque
Ingredients
| 10 cups | Butternut Squash, cubed |
| 1 1/2 cups | Onion, chopped |
| 2 tsp | Garlic, minced |
| 2 tsp | Unsalted Butter |
| pinch | Ground Nutmeg |
| pinch | Cayenne Pepper |
| pinch | cinnamon |
| 4 cups | Chicken or Vegetable Broth |
| 3 Tbs | Plain Greek Yogurt |
| 1 Tbsp | packed brown sugar |
| 2 Tbs | Fresh Sage |
| Black Pepper to taste |
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Steps
- Sauté onion and salt in the butter in a large pot until onion is softened. 5-7 minutes.
- Add garlic, nutmeg and cayenne pepper.. Cook an additional minute stirring constantly.
- Add squash and broth. Stir well. Bring to boil over high heat. Reduce heat to low and simmer, uncovered until squash is soft, approximately 30 minutes.
- Remove pot from heat. Add brown sugar and yogurt.
- Puree with immersion blender.
- Serve with fresh sage and black pepper
Note
I use a whole 3.5 oz carton of Greek yogurt.
For DF - Use Vegan Sour Cream Alternative (around 1/4 of a cup) and vegan butter
10 cups of squash is about 4 lbs whole squash (used about 50 oz of peeled/chopped)