Fall Recipes: Simple and Light Butternut Squash Soup
It’s getting cooler and crispier outside, which means its the perfect weather to begin cooking up your fall comfort food favorites. I recently experimented making butternut squash soup, and I think it turned out pretty tasty! It also helps that this recipe is super simple, requiring minimal cleanup.
Here’s what you’ll need:
3-4 packages of pre-cut butternut squash (from Trader Joe’s)
1 sweet yellow onion
1 and 1/2 cup of chicken broth
1/2 cup of plain greek yogurt
1 sprig of sage
1 tsp fresh thyme
Salt and pepper to taste
Start by chopping your onions and boiling them on the stovetop for 10 minutes. Add a dash of water and oil to keep them from burning.
Open your butternut squash and place on a baking sheet. Bake in the oven for 25 minutes at 400 degrees.
Once your squash and onions are cooked, add them to a food processor and pulse until thoroughly blended.
Choose from either vegetable stock or chicken stock, and add 1 and 1/2 cup of broth to the mixture.
Pulse until thoroughly mixed. Add yogurt and spices and combine until smooth.
Serve with toasted baguette and enjoy!