Butternut Squash Bisque

Rice is used as a thickener in this lusciously creamy (but cream-free) healthy butternut squash bisque. This soup is very easy to prepare, but you can make it even easier by buying precut butternut squash rather than cutting it up yourself. Serve the soup as a light entree with crusty bread and a salad, or as a starter for a holiday meal.

Prep/Cook Time: 45 Minutes, Servings: 8

Ingredients

• 2 tablespoons extra-virgin olive oil, plus 8 teaspoons, divided
• 1½ cups sliced sweet onion
• ½ cup sliced shallot
• 4 cloves garlic, smashed
• ½ cup dry white wine
• 1 butternut squash (about 2 1/4 pounds), peeled, seeded and cut into 1-inch chunks (about 6 cups)
• 1½ cups chopped peeled Golden Delicious apple (about 1 medium apple)
• ½ cup chopped carrots (about 2 medium carrots)
• ½ cup basmati rice
• 4 cups unsalted chicken broth or vegetable broth
• 1 tablespoon fresh lemon juice
• 1¼ teaspoons salt
• Freshly ground pepper for garnish

Directions

1. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add onion, shallot and garlic; cook, stirring often, until softened, about 3 minutes. Reduce heat to medium; cover and cook, stirring occasionally, until tender, about 7 minutes.
2. Increase heat to medium-high; add wine. Cook, stirring occasionally, until the mixture is reduced by half, about 2 minutes. Add squash, apple, carrots and rice; stir to combine. Add broth and increase heat to high; bring to a boil. Reduce heat to medium; cover and simmer until the vegetables, apple and rice are tender, about 25 minutes.
3. Puree the soup with an immersion blender or in batches in a regular blender until velvety and smooth. (Use caution when pureeing hot liquids.)
4. Transfer to a large heatproof bowl and stir in lemon juice and salt. Ladle evenly into 8 bowls; drizzle each serving with 1 teaspoon oil and garnish with pepper.

© Dotdash Meredith. All rights reserved. Used with permission.