Butternut Bisque

Call me a hedonist, but I like just about any soup with the word “bisque” in the title. This version from Simply in Season gets its creaminess from nonfat plain yogurt, so I’ll put this in the healthy category.

1. Cook the butternut or winter squash. For this, I turn to my trusty Betty Crocker. Simply pierce the rind with a fork or sharp knife so it doesn’t explode, and put in the microwave for 4-6 minutes until it’s easy to cut. Then, cut in half, remove seeds, and put on a plate cut side down and microwave for 5-8 more minutes or until cut through.
2. Meanwhile, melt 2 T butter in a large saucepan, add 1 med chopped onion and 1 C diced carrots and saute’ for 5 minutes.
3. Add 3 C chicken or vegetable broth, and cover and simmer for another 10 minutes.
4. Add 2 C of the squash, 1 1/2 C of plain yogurt, 2 T of maple syrup, and process with an immersion blender until smooth. Return to stovetop until hot.
5. Season to taste with salt, pepper, garlic, and onion powder. Garnish with sour cream or plain yogurt.

The verdict: Although much more savory than the Gingery Butternut Soup, this does have a nice tang to it. You won’t want to skip the seasoning.