Butternut Squash Soup

The end of the summer is drawing in and were about to start craving those autumn warmers and what a perfect way to toast the arrival of the fall with a beautifully tasty, clean butternut squash soup.



  • 2 butternut squash, halved, seeded and roasted until soft
  • 1 tablespoon butter
  • 1 onion, chopped
  • 1 pint of chicken broth (ideally fresh) or chicken stock
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon ginger
  • ½ teaspoon marjoram
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1 cup plain 2% Greek yogurt


  1. Preheat oven to 200°. Cut off stems and ends of squash; then cut in half lengthwise. Place cut side up on a rimmed baking sheet. Roast for 40 - 50 minutes, or until inside of squash is fork tender. Cool slightly, and scoop flesh from skin into a large bowl.
  2. Heat butter in a heavy bottom stockpot. Add onions and cook until soft, but not brown. Add squash, broth, black pepper, cayenne pepper, coriander, ginger, marjoram, and cumin. Stir and simmer for 20 minutes.
  3. Puree soup in batches in a blender or food processor, or a use a handheld emersion blender in the pot. Simmer uncovered for an additional 20 minutes or until desired thickness. Stir in Greek yogurt just before serving.

Nutrition Information (per serving): Calories: 160, Total Fat: 4 g, Saturated Fat: 2.5 g, Cholesterol: 10 mg, Sodium: 350 mg, Total Carbohydrates: 28 g, Dietary Fiber: 8 g, Sugars: 7 g, Protein: 6 g

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