Butternut Squash-Sweet Potato Ginger Bisque Recipe

Butternut Squash & Sweet Potato Soup

Ingredients:

• 1 (2-pound) butternut squash, peeled, seeded, and cut into large chunks
• 4 sweet potatoes, peeled and cut into chunks
• 1 onion, peeled and chopped
• 1 (2-inch) piece fresh ginger, peeled and finely chopped
• 3 cloves garlic, peeled and chopped
• 1 quarts water, or enough to cover the vegetables
• 1 cup plain yogurt (optional, adjust to taste)
• Salt and ground black pepper to taste

Directions:

1. Place the butternut squash, sweet potatoes, onion, ginger, and garlic in a large pot.
2. Pour in enough water to cover the vegetables.
3. Bring the mixture to a simmer over medium heat, and cook for 30 to 45 minutes, until the vegetables are tender and can be easily pierced with a fork.
4. Remove the pot from the heat once the vegetables are cooked.
5. Carefully transfer the soup in batches into a blender or food processor, and pulse until smooth.
6. Return the soup to the pot, and whisk in the yogurt (if using). Stir to combine.
7. Season with salt and pepper to taste, adjusting to your preference.
8. If needed, reheat the soup gently over low heat. Be careful not to let it boil.

Nutrition Facts (per serving):

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. Consult your doctor or registered dietitian if you are following a medically restrictive diet.