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An easy and healthy butternut squash soup recipe for Fall.

Total time

50 minutes


  • 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)


  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.

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