My mom made butternut squash soup all the time when I was a teenager. At the time I didn’t totally appreciate it. It seemed too healthy! But now I definitely appreciate how creamy, healthy, savory, and satisfying a good butternut squash soup can be on a crisp Fall day!
Because it is so light, it is a great accompaniment to a hearty salad, cheese bread, or grilled meat. My husband and I made this a few nights ago and paired it with some juicy steak. We both couldn’t get enough, which is really saying something since my husband can be a pick eater. I was afraid he, like me at 16, would think it was just too healthy so there is no way it could be good. But he pretty much licked his bowl clean! I will take that as a vote of confidence in this recipe!
- 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
- 1/2 onion, diced
- 1 tsp olive oil
- 6 cups chicken stock
- 2 tbsp Greek yogurt
- 1/8th tsp nutmeg
- salt and pepper to taste
- sage leaves (optional)
- Preheat oven to 375.
- Arrange butternut squash cubes on a large baking sheet, evenly and in one layer. Sprinkle with salt and pepper. Bake for about 20 minutes, or until soft.
- In a large pot over medium heat, saute onion in olive oil until translucent, about 5 minutes. Add butternut squash and stock. Bring stock to a boil.
- Reduce heat, then add Greek yogurt and spices. With a immersion blender, blend the soup until smooth.
- Serve immediately, topped with sage leaves.
- If you don't have an immersion blender, blend the roasted butternut squash in a blender or food processor before adding to the pot.