Creamy Acorn Squash Bisque with Greek Yogurt

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Creamy Acorn Squash Bisque gets a healthy makeover with nonfat Greek yogurt. Paired with pomegranate and cranberries this soup is full of delicious flavors.

INGREDIENTS

– Whole acorn squash – Onion – Bay leaf – Cloves garlic – Celery

Step-by-step instructions!

Follow our easy instructions for success!

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In a stockpot, cook the onion, bay leaf, garlic and celery in some olive oil until garlic releases aroma.

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Add the chopped acorn squash and then the veggie stock and simmer.

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When the acorn squash is cooked, swirl in the plain Greek nonfat yogurt and remove from the heat. Add the paprika to the soup.

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When the squash is cooked thoroughly, purée the soup and pass through a sieve so it is smooth.

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Stir in the cranberry jelly.

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Chop and peel the skin from the squash before adding it to the soup. You cannot eat the skin of an acorn squash. It is too tough.

NOTES

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