Butternut Squash Soup (1).jpg

Butternut Squash Soup

Prep Time
10 mins

Cook Time
35 mins

Total Time
45 mins



  • 2 tablespoons butter

  • 1 large yellow onion, chopped

  • 1 carrot, peeled and chopped

  • ½ teaspoon sea salt

  • 1 (3-pound) butternut squash, peeled, seeded, and cubed

  • 1/4 cup brown sugar

  • 1/2 cup non-fat yogurt

  • 3 cups vegetable broth

  • Freshly ground black pepper


1. Heat the butter in a large pot over medium heat. Add the onion, carrot, salt, and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.

2. Add the brown sugar. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes. Add non-fat yogurt and stir.


3. Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste.