Butternut Squash Soup with Red Pepper

pinit

Ingredients:

  • 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

Directions:

  1. Heat oil in large sauce pan over medium-high heat. Add onions; cook, stirring frequently, for 8 to 10 minutes, or until translucent.
  2. Add garlic; cook for 1 minute, or until tender.
  3. Add squash, broth, and red pepper. Bring to boil. Reduce heat; gently boil, covered, for 25 to 30 minutes, or until squash is soft. Remove from heat.
  4. Place soup in a blender or food processor, in 4 or more batches, if necessary; cover with lid and kitchen towel. Blend until smooth.
  5. Return soup to sauce pan over medium heat. Add 1 tsp. thyme; cook, stirring constantly, until soup is hot.
  6. Season with salt and pepper if desired.
  7. Ladle soup into 6 serving bowls. Garnish each with 1 tsp. yogurt, and sprinkle all with remaining 2 tsp. thyme.

Nutritional Information:

(per serving, 1/6 recipe)

  • Calories: 135
  • Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 0g
  • Sodium: 186mg
  • Carbs: 23g
  • Fiber: 4g
  • Sugars: 7g
  • Protein: 2g

Butternut Squash Soup with Red Pepper

Recipe Card powered by Delicious Recipes

Leave a Reply

Your email address will not be published.