Creamy Butternut Squash Soup Recipe
Servings: 4
Calories: 323kcal
Easy, homemade butternut squash made with apple and Greek yogurt. Make ahead and freezer friendly- perfect for a cozy winter night.
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Equipment
Ingredients
- 2 pounds butternut squash , peeled and cut into 1-inch cubes
- 1 tablespoon extra virgin olive oil
- 1 white onion , chopped
- 2 cloves garlic , minced
- 9.5 ounces apple butter
- 1/2 cup apple juice
- 2 1/2 cups vegetable broth
- 1 cup plain yogurt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon ground thyme
- 1/8 teaspoon ground nutmeg
- 1 teaspoon coarse Kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 375°F.
- Season the butternut squash lightly with the salt and pepper, then arrange the butternut squash in a single layer on a rimmed baking sheet, roast for 30-35 minutes or until squash is fork tender.
- In a large Dutch oven or stock pot, heat the olive oil over medium high heat. Add the onion and garlic, sauteing until soft and fragrant, approximately 5 minutes.
- Add the cooked squash, apple butter, apple juice, vegetable broth, yogurt, cinnamon, marjoram, thyme, nutmeg, salt and pepper to the onion mixture. Blend well using an immersion blender.*
- Bring to a low simmer over low heat. Do not heat too high or the yogurt can separate from the soup.
- To serve, ladle into soup bowls and top with desired garnishes.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Notes
*If you do not have an immersion blender, transfer to a food processor. You may have to work in batches.
Nutrition
Calories: 323kcal | Carbohydrates: 67g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 1219mg | Potassium: 1036mg | Fiber: 6g | Sugar: 37g | Vitamin A: 24505IU | Vitamin C: 51mg | Calcium: 210mg | Iron: 2mg
