Acorn Squash Bisque
Serves 4
20 mins prep
25 mins cook
45 mins total
Creamy Acorn Squash Bisque gets a healthy makeover with nonfat Greek yogurt. Paired with pomegranate and cranberries this soup is full of fall flavors.
2 servings
In a stockpot, cook the onion, bay leaf, garlic and celery in some olive oil until garlic releases aroma.
Add the chopped acorn squash and then the veggie stock and simmer. When the acorn squash is cooked, swirl in Dannon Oikos plain Greek nonfat yogurt and remove from the heat. Add the paprika to the soup.
When the squash is cooked thoroughly, purée the soup and pass through a sieve so it is smooth. Stir in the cranberry jelly.
Garnish with the cilantro, pomegranate seeds, a squirt of lime and add a dollop of Dannon Oikos plain Greek nonfat yogurt on top.
