Recipe by

Visit website

An easy and healthy butternut squash soup recipe for Fall.


Total time

50 minutes

Courses

Lunch, Appetiser


Ingredients

  • 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
  • ½ onion (diced)
  • 1 tsp olive oil ((divided))
  • 6 cups chicken stock ((good quality))
  • 2 tbsp Greek yogurt
  • ⅛ tsp nutmeg
  • salt and pepper to taste
  • sage leaves (optional)


Method

  1. Preheat oven to 375. Arrange butternut squash cubes on a large baking sheet, evenly and in one layer. Sprinkle with salt and pepper. Bake for about 20 minutes, or until soft. In a large pot over medium heat, saute onion in olive oil until translucent, about 5 minutes. Add butternut squash and stock. Bring stock to a boil. Reduce heat, then add Greek yogurt and spices. With a immersion blender, blend the soup until smooth. Serve immediately, topped with sage leaves.
  2. View the recipe instructions at The Honey Blonde

View this recipe plus 5,000 more in our FREE app

Preview in browser for now