Butternut Squash-Sweet Potato Ginger Bisque

Butternut Squash-Sweet Potato Ginger Bisque

35
B.J. 0

"This soup is perfect in winter-time. The root vegetables are comforting and the ginger is warming. Increase or decrease the amount of ginger to suit your taste. Chicken or vegetable stock may be substituted for the water. Either a blender or food processor can be used to puree the soup. If desired, add cream instead of yogurt to enrich the taste."

Ingredients

55 m {{adjustedServings}} servings 207 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 47.3g
  • 15%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Place the squash, sweet potatoes, onion, ginger, and garlic in a large pot. Pour in enough water to cover the vegetables. Bring to simmer over medium heat, and cook until vegetables are tender and can be easily pierced with a fork, 30 to 45 minutes.
  2. Remove pot from heat. Place soup in batches into a blender or the bowl of a food process. Pulse until smooth. Return soup to pot, and whisk in yogurt. Season with salt and pepper to taste. If necessary, reheat soup over low heat, but do not allow to boil.
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Reviews

35
  1. 48 Ratings

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Delicious!!! First, I sauteed a peeled, chopped Fuji apple and 1 stalk chopped green onion in 1 TB butter for 10 minutes. Then, I added a 1.4 lb butternut squash and 1/2 a chopped large sweet po...

Having the benefit of all those who wrote before me, I made a few tweaks. The end result was DELICIOUS! 1. Chop: 1 peeled and cored apple (I used Granny Smith because it's all I had); 2 celery s...

I agree with the other reviews, this is real good but something was missing. I was trying to do a vegan thing so I left out the yogurt and added curry. It was great! I also added a touch on c...