Everything nice butternut squash soup
We're actually having some gorgeous fall weather, so I thought it was a good time to experiment with a seasonal recipe. A little sugar and spice make this butternut squash and sweet potato soup all-kindsa nice! Squash and sweet potato are so healthy, I didn't want to weigh them down in cream. So instead, I added Greek yogurt, which is low-fat and packed with protein. This soup is the perfect delicious, filling, warm-you-up meal! And it's vegetarian, so make it for a Meatless Monday and enjoy it throughout the week for lunch.
Not at all difficult to make, but it does take some effort. I had to wrestle with the squash and sweet potatoes to get them cubed. I guess I need a better knife! And it can get a little messy transferring it to the blender, but clean up is quick, and it's well worth the effort. You'll have a giant pot of hearty, homemade soup in under an hour. Here's the recipe!
Everything Nice Butternut Squash Soup
Prep time: 30 minutes, Cook time: 30 minutes
Makes 6-8 main dish (2-cup) servings.
1 tbsp coconut (or vegetable) oil
1/2 medium onion, chopped
1 carrot, peeled and chopped
3 medium sweet potatoes, peeled and chopped into 1-inch cubes
1 butternut squash, peeled, seeded and chopped into 1-inch cubes (optional: save the seeds for roasting)
5-7 cups vegetable broth
1 tsp dried thyme
2 tsp ground ginger
1/2 tsp chili powder
1 cup Greek yogurt
2 tablespoons brown sugar
Warm oil in a large pot over medium heat. Add onion and carrot and sauté over medium heat for 5 minutes. Add sweet potato and butternut squash and sauté an additional 5 minutes. Add enough vegetable broth to cover the vegetables. Bring to a boil. Add thyme, ginger and chili powder and reduce heat to low. Simmer about 25 minutes, until squash and sweet potato are soft. Transfer to a blender and puree the soup, then return it to the pot. Add the Greek yogurt and brown sugar and whisk together until blended. Salt and pepper to taste. Garnish with roasted squash or pumpkin seeds.