Butternut Squash Soup
Author: Bryanna @ Wholesomely Fit
Serves: 8
- 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
- Saute onions and garlic with oil for 5 minutes on medium heat in a stock pan.
- Add broth, carrots, celery, and squash and bring to boil.
- Reduce to simmer and cover. Simmer for 40-50 minutes, or until carrots and squash are tender. Add in spices while simmering,
- Once soft, scoop soup into food processor or blender and process/blend until smooth (will have to do this in batches).
- 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/
3.5.3208