Spicy Butternut Squash Soup
Put a spicy twist on butternut squash soup. A little bit of crushed red pepper gives it just enough kick to wake up your taste buds without setting them on fire. This recipe makes enough for a family dinner or a week of meal prep, and it’s a great way to warm up on a chilly day!
- 2 tbsp. olive oil
- 3 medium onions, chopped
- 4 cloves garlic, finely chopped
- 1 medium butternut squash, peeled, seeded, cut into 1-inch pieces
- 5½ cups low-sodium, organic vegetable broth
- 1 tsp. crushed red pepper
- 3 fresh thyme sprigs, leaves removed and chopped, stem discarded, divided use
- Sea salt and ground black pepper (to taste; optional)
- 6 tsp. nonfat plain yogurt
Here are your instructions:
Heat oil in large sauce pan over medium-high heat. Add onions; cook, stirring frequently, for 8 to 10 minutes, or until translucent.
Add garlic; cook for 1 minute, or until tender.
Add squash, broth, and red pepper. Bring to a boil. Reduce heat; gently boil, covered, for 25 to 30 minutes, or until squash is soft. Remove from heat.
Place soup in a blender or food processor, in 4 or more batches, if necessary; cover with lid and kitchen towel. Blend until smooth.
Return soup to sauce pan over medium heat. Add 1 tsp. thyme; cook, stirring constantly, until soup is hot.
Season with salt and pepper if desired.
Ladle soup into 6 serving bowls. Garnish each with 1 tsp. yogurt, and sprinkle all with remaining 2 tsp. thyme.
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