Butternut Squash & Corn Bisque

Name: Butternut Squash & Corn Bisque
Yield: 6
Ingredients: 1 medium butternut squash* (about 2 ½ pounds); 3 tablespoons Cabot Salted Butter; ¼ cup chopped shallots; 1 teaspoon minced garlic; 3 cups chicken or vegetable broth; 2 cups fresh corn kernels or frozen corn kernels, thawed, plus more for garnish; 2 teaspoons chopped fresh thyme, rosemary or sage; 1 teaspoon salt; ½ teaspoon ground black pepper; ⅓ cup Cabot Lowfat Plain Greek Yogurt or Cabot Plain Greek Yogurt; *or substitute other firm, rich winter squash, such as kabocha or acorn.

Servings

6

Butternut squash and corn blend with shallots, garlic, broth, thyme, butter and plain Greek yogurt to make a perfectly warm and soothing butternut squash soup. You’ll enjoy the soup’s beautiful color and delicious flavor. Enjoy it for lunch on its own or with bread for dipping, or as a perfect starter for dinner. Then share the recipe on Facebook, Pinterest, Instagram, and Twitter with your family and friends.

To make 6 servings of butternut squash bisque, preheat your oven to 350°F. Then cut buttercup squash (or another firm, rich winter squash, such as butternut, kabocha or acorn) in half lengthwise and scoop out and discard seeds. Place squash halves cut-side-down on baking sheet and loosely cover with a piece of foil.

Bake until squash is tender all the way to the ends when pierced with a knife, about 45 minutes. Remove from oven, uncover and let cool.

Melt Cabot Salted Butter in a large saucepan over medium heat. Add chopped shallots and cook, stirring often, until tender and translucent, about 4 minutes. Add minced garlic and stir until fragrant. Remove pan from heat.

When cool enough to handle, scoop flesh out of squash halves and place in blender, add about half of the chicken or vegetable broth and puree until smooth. Pour into saucepan. Then add corn and remaining broth to blender, puree and add to saucepan.

Stir in thyme, salt and pepper, return to heat, bring soup to simmer and cook for 5 minutes. Remove from heat and whisk in Cabot Lowfat Plain Greek Yogurt or Cabot Plain Greek Yogurt. Top each bowl with a sprinkle of corn kernels.

Ingredients

1 medium butternut squash* (about 2 ½ pounds)
3 tablespoons Cabot Salted Butter
¼ cup chopped shallots
1 teaspoon minced garlic
3 cups chicken or vegetable broth
2 cups fresh corn kernels or frozen corn kernels, thawed, plus more for garnish
2 teaspoons chopped fresh thyme, rosemary or sage
1 teaspoon salt
½ teaspoon ground black pepper
⅓ cup Cabot Lowfat Plain Greek Yogurt or Cabot Plain Greek Yogurt
*or substitute other firm, rich winter squash, such as kabocha or acorn.

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Directions

To make 6 servings of butternut squash bisque, preheat your oven to 350°F. Then cut buttercup squash (or another firm, rich winter squash, such as butternut, kabocha or acorn) in half lengthwise and scoop out and discard seeds. Place squash halves cut-side-down on baking sheet and loosely cover with a piece of foil.
Bake until squash is tender all the way to the ends when pierced with a knife, about 45 minutes. Remove from oven, uncover and let cool.
Melt Cabot Salted Butter in a large saucepan over medium heat. Add chopped shallots and cook, stirring often, until tender and translucent, about 4 minutes. Add minced garlic and stir until fragrant. Remove pan from heat.
When cool enough to handle, scoop flesh out of squash halves and place in blender, add about half of the chicken or vegetable broth and puree until smooth. Pour into saucepan. Then add corn and remaining broth to blender, puree and add to saucepan.
Stir in thyme, salt and pepper, return to heat, bring soup to simmer and cook for 5 minutes. Remove from heat and whisk in Cabot Lowfat Plain Greek Yogurt or Cabot Plain Greek Yogurt. Top each bowl with a sprinkle of corn kernels.

Recipe Tips

Note: If reheating soup, don’t let it boil or it will curdle

Can’t get enough butternut squash soup? Then you have to make this hearty Butternut Squash and Sage Soup! As a co-operative of over 800 farm families, Cabot takes a lot of pride in making our award-winning dairy products. We’d love to hear your thoughts on this butternut squash bisque, so please rate and review the recipe once you’ve tried it.