This smooth and creamy soup has the delicious taste of the unique butternut squash as you find yourself coming back for more.
Course
Soup
Cuisine
Vegetarian
Prep Time5minutes
Cook Time15minutes
Total Time20minutes
Yield6servings
Calories99kcal
AuthorLia Huber
Ingredients
1tablespoonextra-virgin olive oil
1mediumonioncoarsely chopped
Sea salt and freshly ground pepperto taste
1recipe Roasted Butternut Squash and Shallots
6cupsvegetable stock
1 1/2teaspoonspumpkin pie spice
1teaspoonchipotle chile powder
2tablespoonsGreek yogurt
Chopped parsleyoptional
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.