You know what I LOOOOOVE about Butternut Squash, besides how awesome it tastes & how versatile it is & how it counts as a green container on the 21 Day Fix instead of a yellow? It stays good for a reaaaaaaally long time, so even when I discover an uncut butternut squash hanging out in the back of my fridge and have no idea when it was from, it is STILL good when I cut into it! Horray! Yes, that did in fact happen to me recently as I was cleaning out my fridge. I know that makes it seem like I never clean my refrigerator, but I promise I really do every week! But this butternut squash was hidden behind a bag of coconut flakes, and I’m assuming it was a leftover one from Thanksgiving possibly. But regardless, it was still good and I wanted to use it! So I decided to make some soup out of it, because honestly is there anything in life better than soup on a cold day? I can’t think of many things!
And this Butternut Squash Bisque turned out so silky smooth and delicious! I was beyond excited! I definitely suggest making it at least a day in advance because it thickened up really well the longer that it sat in my fridge (so don’t worry if yours is super thin when you first make it…the tahini & Greek yogurt really help to thicken it up!
The flavor is really mild too, which I enjoyed a lot! It made for a really light tasting soup and it was perfection along with a simple arugula side salad that I served it with. Plus, again, it doesn’t use ANY yellow containers if you’re following the 21 Day Fix like me. I counted it as 1 green and 1 orange. Yes, I know that there is Greek yogurt in it, but spread out over the whole recipe, it would barely make a dent in a red container, so it’s up to you whether you want to count it or not. And I’ve been incorporating more meatless dinners into my meal plan at least a couple times per week, so this was a great way to switch things up and try something new. Nick really enjoyed it too so I’ll be making it again soon I’m sure!
There’s only 6 ingredients too (not counting salt), so it’s simple to whip up, and since butternut squash is currently in season, you can probably pick some up for pretty cheap too, making this an awesome budget friendly meal as well. So if you’re like me and your goals heading into 2018 include eating healthy & sticking to a budget, then this meal is perfect for you! I hope you’ll try it out and let me know how you like it!
Butternut Squash Bisque
A silky smooth, light tasting butternut squash soup
- 1 large butternut squash, peeled & cut into chunks
- 1 32oz container vegetable stock
- 3 cloves garlic, peeled
- 2/3 cup plain Greek yogurt
- 1/4 cup tahini
- 2 scallions, sliced
- sea salt to taste
In a stock pot, combine the butternut squash, vegetable stock, garlic & some salt. Bring to a boil & cook until butternut squash is very tender (7-10 minutes)
Remove the pot from the heat, and using an immersion blender, blend the butternut squash until smooth.
Stir in the tahini, Greek yogurt & scallions and season with salt to taste. For best flavor & consistency, refrigerate overnight and reheat to serve!
P.P.S. Follow me on Instagram to see what I’m cooking up next!