Butternut squash soup is one of my Fall favorites. Aside from the roasting of the squash, the soup comes together very quickly. It’s warming, filling, and slightly sweet from the squash-apple combination. Perfect for a chilly night!
Roasted Butternut Squash Soup (THM FP)
- 1 small butternut squash, or 1 package of frozen butternut squash cubes
- 3 apples, peeled and diced (I used Granny Smith)
- 1 medium-sized red onion, diced
- 1 15oz can pumpkin puree
- 2 32oz containers vegetable broth
- 1/2 c plain 0% fat Greek yogurt (if nondairy, you can use equal amounts of unsweetened plain almond milk or light coconut milk)
- 1 1/2 tsp ground sage
- 1 tsp ground ginger
- salt and pepper
Preheat oven to 350.
I cut the stem off my squash, halved and seeded it. You can go the whole nine yards and peel and dice it, if you wish. If you have the bag of frozen cubes, you’re good to go.
Spritz the squash with coconut oil and season with salt and pepper, then toss to coat. Roast for about 1 hour, or until fork tender. Let the squash cool until you’re able to handle it.
Heat a large pot over medium heat, add 2 Tsp butter and saute the apples and onions. When they start to soften and get some color, season with salt, pepper, ginger, and sage, then pour in the vegetable broth, cover and boil for about 8-10 minutes.
Turn the heat down to low. Add the squash, pumpkin, and apple broth mixture to a large blender and blend in batches until everything is incorporated. Put the soup back in your large pot, whisk in the yogurt and adjust for seasoning, then keep it on the heat until everything is heated through.
This soup is a FP, which means it can go with S or E meals. This soup has about 9g of carbs per serving, so make sure you’re careful with other carbs should you have this with an S companion. If you want to go into E mode, have it alongside a turkey sandwich on sourdough, some grilled chicken or other lean protein.
This recipe makes a TON of soup. So, if you’re feeding a crowd it’s great. If not, you can still package up the leftovers and freeze it as an easy dinner for later.
Do you make soup a main dish, or do you like to enjoy it as a prelude to your main?