Sweet and Savory Butternut Squash Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 14
- 1 tsp. cinnamon
- 1/3 cup apple cider vinegar
- 1/2 tsp. ginger
- 3 leaves
- 1/2 tsp. nutmeg
- 2 large butternut squash ( about 5-7 lbs.)
- 3 large gala apples (unpeeled cored, diced (peel if desired, but i like the apples unpeeled to
- 3 carrots (peeled and sliced)
- 1 cup red onions (diced)
- 1 leek (green top removed sliced (i had to omit this because i didn’t have any))
- 2 32-oz. containers vegetable broth
- 1/4 cup fresh sage leaves (chopped or â¾ tsp. dry sage (i would probably increase this to a
- 2 teaspoons minced garlic from a jar (or 5 cloves fresh garlic minced)
- 2 cups chobani vanilla greek yogurt
- 1 tsp. sea salt (or kosher salt)
- 6-8 dashes cayenne pepper (less than 1/8 tsp.)
- 5 tbsp. olive oil
- 1 tbsp. fresh thyme
- chobani vanilla greek yogurt (for garnish)
- snipped chives green onions or thyme ( for garnish)
- cinnamon (for garnish)
- Carbohydrate 0.617539428909414 g
- Cholesterol 0 mg
- Fat 4.92758285720445 g
- Fiber 0.350421420973219 g
- Protein 0.0765197143370633 g
- Saturated Fat 0.727740142891102 g
- Serving Size 1 1 Serving (11g)
- Sodium 0.487495238388293 mg
- Sugar 0.267118007936195 g
- Trans Fat 0.149633285724381 g
- Calories 47 calories
Bake butternut squash in 350 oven until done – about 1 ½ hours. Cool. Peel, remove seeds, mash with potato masher and set aside. In large stock pot add about 5 tbsp. olive oil, add apples, carrots, leeks (if using) and onions and begin sautéing. Add cinnamon, ginger, nutmeg, and garlic. Stir to combine and continue sautéing. Add salt, cayenne pepper, thyme and sage. Sauté about 10 minutes. Add apple cider vinegar, vegetable broth, and bay leaves. Stir to combine. Add butternut squash and stir carefully so you don’t break up the bay leaves. Simmer for about 30 minutes until flavors are well blended. Remove from heat. Remove bay leaves. Blend in multiple batches in blender or use immersion blender (be careful not to burn yourself with hot soup mixture. Add yogurt and stir well to combine. Serve in bowls with dollops of yogurt and sprinkles of cinnamon and chives, green onions, and/or thyme for garnish.
