Butternut Squash Soup Recipe
I love a good soup for fall (even though it doesn't feel like fall here down south yet) and this one makes enough for the whole family or a week of lunches! You can whip up a pot of this Spicy Butternut Squash Soup on the weekend and then look forward to eating this flavorful, rich soup! I love servings this with a heartdy salad or even add a ton of veggies to this soup while it's cooking such as celery, carrots & a ton of Kale, even adding lentils to it, yum! Okay now to the recipe:
2 tbsp olive oil
3 medium onions, chopped
4 garlic cloves, finely chopped
1 medium butternut squash, peeled + seeded, cut into 1-inch pieces
5½ cups low-sodium organic vegetable broth
1 tsp crushed red pepper flakes
3 fresh thyme sprigs, leaves removed and chopped, stem discarded (divided use)
6 tsp reduced-fat (2%) plain yogurt
Heat oil in a large saucepan over medium-high heat.
Add onions; cook, stirring frequently, for 8-10 minutes or until the onion is translucent.
Add garlic and cook, stirring frequently, for 1 minute.
Add squash, broth, and red pepper flakes; bring to a boil. Reduce the heat and gently boil, covered, for 25-30 minutes or until squash is soft. Remove from heat.
Place soup in a blender or food processor in 4 or more batches, as necessary; cover with lid and kitchen towel. Blend until smooth.
Return soup to saucepan over medium heat. Add 1 tsp thyme and cook, stirring constantly, until soup is hot.
Season with salt and pepper if desired.
Ladle soup into 6 serving bowls. Garnish each with 1 tsp yogurt and sprinkle all bowls with remaining 2 tsp of thyme or whatever else you would like to garnish it with.
Makes 6 servings.
Portion Fix Containers: 3 Green, 1 tsp.
2B Mindset Plate It: A great FFC as part of lunch