Butternut Squash Soup
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Serves
6
Ingredients
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2 tablespoons butter
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1 large yellow onion, chopped
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1 carrot, peeled and chopped
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½ teaspoon sea salt
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1 (3-pound) butternut squash, peeled, seeded, and cubed
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1/4 cup brown sugar
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1/2 cup non-fat yogurt
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3 cups vegetable broth
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Freshly ground black pepper
Directions
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.