Savory Butternut Squash Soup
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
Method
- 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!