Butternut Squash Soup

Enjoy this warm, nutritious bowl of soup with your meal to fit in a delicious serving of vegetables!

Variations

With the large amount of vegetables in this dish already, what’s the harm of adding more? Celery and potatoes are also great in this soup.

Depending on your preference, different spices can bring out either the sweet or savory side of butternut squash. For a sweeter soup, use warm spices like cinnamon and nutmeg (chili powder is great with these, too); for a more savory version, I like using salt, black pepper, and thyme.

Butternut Squash Soup
Prep Time: 20 mins
Cook Time: 20 mins
Yield: 4 servings

Ingredients

• 1 tbsp olive oil
• 1 yellow onion, diced
• 4 cloves garlic, smashed
• ½ butternut squash, cubed
• 2 carrots, cubed
• 1 apple, peeled and diced
• 4 cups stock of choice, more if desired
• Seasonings of choice: salt, black pepper, cinnamon, nutmeg, chili powder, thyme
• Optional (to serve): Plain yogurt, heavy cream, scallions
  
  

Directions

1. In a large pot, heat olive oil over medium heat. Add onions and sauté until translucent for 2-3 minutes. Add garlic and continue cooking until fragrant for 1-2 minutes.
2. Add squash, carrots, apples, and seasonings besides salt and black pepper. Sauté for 5 minutes until they begin to brown.
3. Pour in stock, stir, and bring to a boil before reducing to a simmer. Cover the lid and cook for 30 minutes or until tender.
4. Remove pot from heat. Using an immersion blender, blend soup until smooth. Alternatively, transfer a blender in batches and return to original pot. Return the pot to the heat, adding more vegetable stock if desired. Season with salt and black pepper and serve with Greek yogurt, heavy cream, and chives.

Per serving: 173 calories: 33.9 carbs; 3.6 fat; 2.4 protein