Spicy Butternut Squash Soup

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!
Watch 21 Day Fix creator Autumn Calabrese and her brother, chef Bobby Calabrese make their own version of this recipe for Butternut Squash Soup on their healthy cooking show, FIXATE!

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.
Ingredients
- 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
Instructions
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Heat oil in large saucepan over medium-high heat.
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Add onions; cook, stirring frequently, for 8 to 10 minutes, or until translucent.
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Add garlic; cook, stirring frequently, for 1 minute.
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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.
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Place soup in a blender or food processor, in 4 or more batches, if necessary; cover with lid and kitchen towel. Blend until smooth.
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Return soup to saucepan over medium heat. Add 1 tsp. thyme; cook, stirring constantly, until soup is hot.
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Season with salt and pepper if desired.
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Ladle soup into six serving bowls. Garnish each with 1 tsp. yogurt, and sprinkle all with remaining 2 tsp. thyme.
P90X/P90X2 Portions
3 Vegetable
P90X3 Portions
1 Carb
1 Fat
Body Beast Portions
4 Vegetable
1 Fat
Portion Fix Containers
3 Green
1 tsp.
2B Mindset Plate It!
A great FFC as part of lunch.
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