Roasted Butternut Squash Soup | Schnucks

Roasted Butternut Squash Soup

Flavors Of Fall, Good For You, Health & Wellness, Soup & Chili, Vegetable

Embrace the flavors of fall with a butternut squash soup. Top with Greek yogurt to add a tangy, sweetness to your bowl!

1H 30M

4

Embrace the flavors of fall with a butternut squash soup. Top with Greek yogurt to add a tangy, sweetness to your bowl!

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees. Halve butternut squash lengthwise. Scrape out seeds and fibers from cavity.
  2. 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.
  3. 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.
  4. 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.
  5. In blender or food processor, puree soup, one half at a time if needed. Stir in honey.
  6. To serve, swirl in Greek yogurt; top with cracked black pepper and additional fresh thyme, if desired.

Nutrition Facts

266 CALORIES Per Serving

FAT: 8G

SATURATED FAT: 4G

CHOLESTEROL: 15MG

SODIUM: 137MG

CARBOHYDRATES: 49G

FIBER: 7G

SUGAR: 13G

PROTEIN: 9G

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe.

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