Embrace the flavors of fall with a butternut squash soup. Top with Greek yogurt to add a tangy, sweetness to your bowl!
- 3 lb. butternut squash (about 4 cups)
- 2 tbsp. butter
- 1 small yellow onion, finely chopped
- 2 tsp. fresh thyme, plus additional for garnish
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 1 tbsp. honey
- plain Greek yogurt, optional for serving
- cracked black pepper, optional for serving
- Preheat oven to 350 degrees. Halve butternut squash lengthwise. Scrape out seeds and fibers from cavity.
- Place squash flesh side down in a lightly greased baking dish. Add 1/2 cup water and bake 1 hour, or until skin is browned and flesh is very tender. Let stand until cool enough to handle. Scoop out flesh and discard skin.
- In a large saucepan, heat butter over medium heat. Add onion, thyme, and bay leaf. Cook over medium heat, stirring often, about 10 minutes or until the onions become tender and translucent.
- Add squash and chicken broth; bring to a boil. Reduce heat and simmer, uncovered, about 20 minutes, stirring occasionally. Season with salt and black pepper to taste; remove and discard bay leaf.
- In blender or food processor, puree soup, one half at a time if needed. Stir in honey.
- To serve, swirl in Greek yogurt; top with cracked black pepper and additional fresh thyme, if desired.
266 CALORIES Per Serving
SATURATED FAT: 4G