Butternut Squash Soup
The Honey Blonde
An easy and healthy butternut squash soup recipe for Fall.
- 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)
- 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.