Butternut Squash Soup Recipe
Cozy up this fall with a creamy, vegetarian Butternut Squash Soup Recipe that’s healthy, homestyle, and easy to make!
Ingredients
- 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- ½ cup plain Greek yogurt
- ¼ tsp ground nutmeg
- ½ tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- Chopped chives or parsley, for garnish
Instructions
- Warm the oil in a large heavy pot over medium heat until it shimmers.
- Add the diced onion and a pinch of salt; sauté until translucent, about 5 minutes. Stir in garlic and smoked paprika; cook for 30 seconds.
- Toss in the cubed butternut squash, pour in the vegetable broth, bring to a gentle boil, then simmer until squash is tender, about 20 minutes.
- Remove from heat, cool slightly, then blend soup until smooth. Return to pot, stir in Greek yogurt and nutmeg, season with salt and pepper.
- Ladle into bowls, sprinkle with chives or parsley, and serve hot.
Notes
For deeper flavor, roast the squash for 25 minutes at 400°F. Use a high-speed blender for silky texture. Adjust thickness with broth or simmering. Add a pinch of cayenne for heat.
Nutrition
Calories: 250kcal
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