Buttercup Squash and Corn Bisque | Savory
Taste the fall harvest in this recipe for buttercup squash and corn bisque. Cooked squash combines with shallots, broth, corn and yogurt for a creamy, smooth taste with a slightly nutty sweetness...
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Ingredients
- 1 medium buttercup squash * (about 2½ lbs)
- 3 tbsp Cabot salted butter
- 1/4 cup chopped shallots
- 1 tsp minced garlic
- 3 cups chicken or vegetable broth**
- 2 cups fresh corn kernels or frozen corn kernels, thawed, plus more for garnish
- 2 tsp chopped fresh thyme, rosemary or sage
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/3 cup Cabot 2% Plain Greek-Style Yogurt or Cabot Plain Greek-Style Yogurt
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