A new take on the classic recipe, this spicy butternut squash soup uses reduced-fat yogurt to provide a rich, creamy texture.
This soup has just enough kick to wake up your taste buds without setting them on fire. And the recipe makes enough for a family dinner or a week of meal prep!
Spicy Butternut Squash Soup
With a dash of crushed red pepper, this Spicy Butternut Squash Soup has just enough kick to wake up your taste buds without setting them on fire.
- 2 Tbsp. olive oil
- 3 medium onion, chopped
- 4 cloves garlic, finely chopped
- 1 medium butternut squash, peeled, seeded, cut into 1-inch pieces
- 5 ½ cups low-sodium organic vegetable broth
- 1 tsp. crushed red pepper flakes
- 3 fresh thyme sprigs, leaves removed and chopped, stem discarded, divided use
- 6 tsp. reduced-fat (2%) plain yogurt
Heat oil in large saucepan over medium-high heat.
Add onions; cook, stirring frequently, for 8 to 10 minutes, or until translucent.
Add garlic; cook, stirring frequently, for 1 minute.
Add squash, broth, and red pepper flakes. 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 saucepan over medium heat. Add 1 tsp. thyme; cook, stirring constantly, until soup is hot.
Season with salt and pepper if desired.
Ladle soup into six serving bowls. Garnish each with 1 tsp. yogurt, and sprinkle all with remaining 2 tsp. thyme.
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