Vegetable soup is my favorite diet food. It can also be my favorite indulgence. This creamy bisque tastes decadent but only has a little cream cheese in it to give it texture. My typical New Year’s resolution diet soup is fat free, but this year, I’m sharing this bisque recipe as the benefits of filling your tummy with a giant bowl of squash goodness make it well worth it. You’ll be full until dinner time and filled with energy.
Cream cheese might seem like an unusual ingredient to add to a soup. It certainly did to me when my friend Vickie told me her secret, but trust me on this one, cream cheese rounds the sweetness of the squash out perfectly. I started craving it as soon as Vickie told me about her soup, and didn’t rest until I had played around and created my own version. And you only need a little cream cheese to make a big difference, maximizing taste but minimizing fat.
I whipped this soup up in my multi-function slow cooker that lets me sear and then shift to slow cook mode all in one pot. If you only have a traditional slow cooker, you’ll have to sear the squash in a frying pan and then scrape everything into the slow cooker. One more pot to clean, but still fairly easy.
Once winter coincides with new year’s resolutions and the dream of summer bikini season, I make it a point to have a batch of soup in my fridge at all times. Inside of reaching for a grilled cheese at lunch, a big bowl of soup is a huge calorie reducer. Let me know your favorite soup recipes. Things get boring quickly and I want to be good this winter!
- 3 butternut squashes, peeled and seeded and cut into 1 inch cubes
- 1 onion, diced
- 4 tablespoons of butter
- 3 tablespoons of brown sugar
- 2 teaspoons of cinnamon
- ½ teaspoon of grated nutmeg
- 4 cups of chicken stock
- 2 ounces of cream cheese
- salt and pepper to your liking (I used 1 teaspoon of salt and 3 vigorous grinds of white pepper)
- Peel and dice the butternut squash.
- In your favorite soup pot, over medium flame, melt 2 tablespoons of butter. Add the cut squash and coat with butter. Toss the cinnamon on top and then grate the nutmeg. Pan fry for about 10 minutes, until golden and just beginning to caramelize.
- Remove the squash from the pan and set aside.
- Cut the onion. Melt the remaining butter in the soup pot over medium flame. Add the onion and sauté for 4 minutes. Add the brown sugar and sauté for another 4 minutes, until soft and nicely caramelized.
- Put the butternut squash back in the pan. Stir well to combine. Pour in the chicken stock and set the flame to medium. Bring to a boil and lower the flame to low.
- Simmer for 45 minutes, until the squash is nice and soft.
- Add the cream cheese and swirl with a wooden spoon to melt. Puree with a hand blender, adding a quarter cup of water if the soup seems too thick.
- This keeps nicely in the fridge for up to five days.