Spiced Butternut Squash Soup
This smooth and creamy soup has the delicious taste of the unique butternut squash as you find yourself coming back for more.
Servings: 6 servings
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium onion coarsely chopped
- Sea salt and freshly ground pepper to taste
- 1 recipe Roasted Butternut Squash and Shallots
- 6 cups vegetable stock
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon chipotle chile powder
- 2 tablespoons Greek yogurt
- Chopped parsley optional
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onion and a pinch of salt and pepper. Saute 5 minutes, until tender and starting to brown.
- Stir in squash, stock and spices. Bring to a boil, reduce heat, and simmer 15 minutes.
- Puree soup in batches in a blender or food processor until smooth (or use an immersion blender to puree it in the pot). Blend in yogurt. Adjust seasonings to suit your taste.
- Garnish with chopped parsley, if you like.
Nutrition
Calories: 99kcal | Carbohydrates: 5g | Fat: 2g | Sodium: 948mg | Potassium: 40mg | Sugar: 2g | Vitamin A: 600IU | Vitamin C: 1.3mg | Calcium: 13mg | Iron: 0.2mg