Recipe by

Visit website

An easy and healthy butternut squash soup recipe for Fall.


Total time

50 minutes


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.

Take the Stress out of Mealtimes

Save time & money planning meals while eating simple, delicious & nutritious food

  Over 5,000 recipes like this one, matched to your tastes

  Voice controlled cooking. No more sticky screens!

  Plan your weeks meals in minutes + automatic shopping list

  Import your favourite recipes from the web

  Support for most major diets and allergies

No, thanks