By starting with cooked squash, you can get this comforting soup recipe from the stove to the table in under 30 minutes. Serve it with a stack of crackers, crusty Italian bread, or a simple salad to complete the meal.

Golden Squash Bisque

canola oil

onion

chicken broth

curry powder

plain fat-free Greek yogurt

½ teaspoon snipped fresh thyme

Plain fat-free Greek yogurt (optional)

black pepper

Whole grain crackers (optional)

In a medium saucepan heat oil over medium heat. Add onion; cook until tender. Stir in squash, broth, and curry powder. Bring to boiling; reduce heat. Simmer for 2 minutes. Whisk in yogurt and thyme; heat through.


Ladle soup into warm bowls. If desired, top with additional yogurt. Sprinkle with pepper. If desired, serve with crackers.


Something wrong with the nutrition info - possibly the numbers are for the entire recipe - not for a serving. There is no way to get 13 gm of fat per serving from 1/2 cup greek yogurt (~ 5 grams total) and 1 tsp canola oil (5 grams also). Only if the broth had a few grams can you even get to 13 for the whole recipe. Plus winter squash is only about 85 calories per cup.

golden squash bisque

Total: 20 minutes

Author : Better Homes & Gardens

Ingredients

Instructions

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