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–+ servings

Savory Butternut Squash Soup

Now that it is getting colder we are taking our soup game to a whole other level. Some could say we are "squashing" it.
Course Main Dish, Soups and Stews
Cuisine American, Vegetarian
Keyword Fall, Fiber, Holiday, Meal prep, Winter
Cooking Method Blender, Oven
Condition Nut Free, Vegetarian
Servings 4 servings

Ingredients

  • 1 medium butternut squash chopped
  • 1/2 onion sweet onion, chopped
  • 1 apple chopped
  • 2 tbsp thyme fresh; chopped
  • 1 pinch nutmeg
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 2 cups vegetable broth low sodium
  • 1/2 cup Greek yogurt plain

Croutons

  • 1 ciabatta bread cut into cubes
  • olive oil
  • salt to taste
  • black pepper to taste
  • parmesan cheese

Instructions

  • Preheat oven to 400° F.
  • Toss squash, onion, and apple with thyme, nutmeg, and olive oil. Salt and pepper to taste. Bake for 30-40 minutes, until soft.
  • Place squash mixture to a blender with broth and yogurt. Blend until smooth.
  • Transfer soup to a small pot. Add any additional thyme, nutmeg, salt, or pepper if desired. Heat thoroughly.

Croutons

  • Toss bread cubes in either oil or butter, depending on whether you want sweet or savory croutons, along with the remaining ingredients.
  • Bake in the 400°F oven until browned and crispy (it doesn’t take long so keep an eye on it!)
  • Serve soup with a handful of croutons on top and enjoy!

Nutrition

Carbohydrates: 54g | Protein: 10g | Fat: 5g | Sodium: 485mg | Potassium: 785mg | Fiber: 6g