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
- 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.
- 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.
- 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