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Creamy Butternut-Leek Bisque

Photo: Jennifer Causey
Active time 20 mins
Total time 40 mins
Yield

Serves 6 (serving size: about 1 cup soup, 4 tsp. yogurt, and 1 tbsp. almonds)

Whole-grain quinoa simmers in the soup and then gets blended into the mix—resulting in a thick, creamy, luscious texture. Don’t be afraid to let the blender go for a couple of minutes; that’s the path to super-smooth results. We call for precut-prepped butternut squash because it’s a real time-saver, slashing up to 20 minutes of prep time; you’ll find bags of the peeled, cubed squash in the produce section with the bags of broccoli florets and other prepared-prepped veggies. For the prettiest appearance, go with beige-colored quinoa and skip red or tricolored varieties. Greek yogurt goes into the soup to brighten the taste, and another dollop goes on top as a finishing touch along with crunchy almonds.

Ingredients

  • 2 tablespoons olive oil
  • 2 1/2 cups sliced leek (about 2 large leeks)
  • 1/2 cup uncooked quinoa, rinsed and drained
  • 3 cups water
  • 1 1/2 teaspoons kosher salt
  • 2 (12-oz.) pkg. prechopped fresh butternut squash
  • 3 thyme sprigs
  • 1 bay leaf
  • 1/2 teaspoon ground white pepper
  • 1 cup plain 2% reduced-fat Greek yogurt, divided
  • 6 tablespoons sliced almonds, toasted
  • 3 tablespoons chopped fresh flat-leaf parsley (optional)

Nutrition Information

  • calories 226
  • fat 9.2 g
  • satfat 1.5 g
  • monofat 5.3 g
  • polyfat 1.8 g
  • protein 8 g
  • carbohydrate 31 g
  • fiber 5 g
  • cholesterol 3 mg
  • iron 3 mg
  • sodium 506 mg
  • calcium 128 mg
  • sugars 6 g
  • Est. Added Sugars 0 g

How to Make It

  1. Heat oil in a Dutch oven over medium. Add leeks; cook, stirring often, until tender, about 5 minutes. Add quinoa; cook, stirring constantly, until toasted, about 3 minutes. Add water, salt, squash, thyme, bay leaf, and pepper. Increase heat to high; bring to a boil. Cover and reduce heat to medium-low; cook until squash is very tender, about 15 minutes. Discard thyme and bay leaf.

  2. Pour squash mixture into a blender; add 1/2 cup yogurt. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Process until smooth. Ladle soup into bowls; top with remaining yogurt and almonds. If desired, sprinkle with parsley.