It’s the perfect time of year for butternut squash and soup! The two together is even more perfect! Yesterday morning my mom and I stopped at a local farmers market and picked up fresh fruits and vegetables. After seeing the farmer’s amazing selection of squash we decided to make it into soup.
1 Butternut Squash
1 Medium Onion
1/2 Tsp Garlic Powder
3 Tbsp Olive Oil
4 Cups Low Sodium Vegetable Broth (You can use chicken broth)
1/4 Tsp Thyme
1/2 Tsp Ground Sage
1/4 Cup Greek Yogurt (Coconut Yogurt to Make Vegan)
1/4 Cup Green Onion
Chives to Garnish
Preheat oven to 400. Slice Acorn squash in half, scoop out seeds and sprinkle with salt and pepper. Slice onion in half and sprinkle with salt and pepper. Sprinkle 1 tablespoon of olive oil over squash and onion. Bake for 45 minutes or until fork tender.
After taking out the squash let it cool 10-15 minutes. In a Food processor add all ingredients except : green onion, chives and yogurt. Process until smooth and blended together. In a large pot on medium heat pour blended ingredients and stir until boiling. Pour 1 cup servings into small bowls and top
with 1 tbsp Greek yogurt, chives and green onion.
Makes 10 Cups : Calories 78, Fat 2g, Protein 4g, Fiber 6g, Carbs 15g