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Creamy Butternut Squash Soup

Creamy Butternut Squash Soup
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Indulge in the creamy goodness of this Butternut Squash Soup, a delightful dish that warms the soul on chilly evenings. Its velvety texture and harmonious blend of flavors from butternut squash, apples, and thyme create an inviting meal that is both comforting and nutritious. Whether enjoyed as a starter or accompanied by crusty bread for a heartier meal, this soup caters to various dietary preferences, being vegetarian-friendly and easily adaptable for dairy-free diets. With quick prep and versatile cooking methods, you can have this delicious soup ready in no time. Perfect for family gatherings or solo nights in, it’s destined to become a go-to recipe for any season.

Ingredients

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  • 2 Tablespoons olive oil or avocado oil
  • 1 cup chopped onion
  • 2 cloves garlic, roughly chopped
  • 2 large carrots, peeled and diced small
  • 2 teaspoons salt, or to taste
  • 1 large Granny Smith apple
  • 3–4 pounds butternut squash (about 1 large squash), peeled, seeds removed, and diced
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2½ cups low-sodium vegetable broth or chicken broth
  • ½ cup Greek yogurt or coconut cream for dairy-free option
  • Ground pepper, to taste
  • Toasted pumpkin seeds (optional)
  • Extra yogurt or coconut cream (optional)

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Sauté onion, garlic, carrots, and salt until softened.
  2. Add diced apple and butternut squash along with thyme and remaining salt. Pour broth over the mixture; bring to a simmer and cook until squash is tender (about 20 minutes).
  3. Turn off heat and puree the soup using an immersion blender until smooth. Stir in Greek yogurt or coconut cream until well combined.
  4. Serve warm with optional garnishes like toasted pumpkin seeds or extra yogurt/coconut cream.

Nutrition

Find it online: https://tastykitchenjoy.com/creamy-butternut-squash-soup/