Butternut Squash Soup
Author: 
Serves: 8
 
Game day favorite, with a creamy, savory and tangy taste.
Ingredients
  • 2 tbs grapeseed oil (or oil of your source, I like grapeseed because it withstands high heats)
  • 1 onion chopped
  • 3 garlic cloves, chopped or minced
  • 4 carrots, chopped
  • 4 celery stalks, chopped
  • 1 medium butternut squash, peeled, seeded & cut into cubes
  • 4-6 cups veggie broth
  • 1 c plain Chobani Yogurt
  • 1 tsp thyme
  • 2 tsp oregano
  • 1-2 tsp basil
  • Salt and pepper to taste
Instructions
  1. Saute onions and garlic with oil for 5 minutes on medium heat in a stock pan.
  2. Add broth, carrots, celery, and squash and bring to boil.
  3. Reduce to simmer and cover. Simmer for 40-50 minutes, or until carrots and squash are tender. Add in spices while simmering,
  4. Once soft, scoop soup into food processor or blender and process/blend until smooth (will have to do this in batches).
  5. Return mixture to stock pan, add yogurt. Heat through. Once it’s back at desired temp, serve and enjoy.
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2015/11/16/butternut-squash-soup/