Warm spices and naturally sweet butternut squash make this soup the quintessential comforting fall appetizer. Serve it as a precursor to our Clean Eating Holiday Menu, or serve as a light winter dinner with a fresh green salad and wheat dinner rolls. If desired, make this dish ahead by roasting the squash and prepping through pureeing the day before. Reheat gently and add yogurt before serving.
- 6 medium butternut squash, halved, seeded and roasted until soft
- 3 tablespoons butter
- 2 medium yellow onions, chopped
- 8 cups fat-free, reduced-sodium chicken broth
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon ginger
- ½ teaspoon marjoram
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 2 cups plain 2% Greek yogurt
- Preheat oven to 400°F. Cut off stems and ends of squash; then cut in half lengthwise. Place cut side up on a rimmed baking sheet. Roast for 40 - 50 minutes, or until inside of squash is fork tender. Cool slightly, and scoop flesh from skin into a large bowl.
- Heat butter in a heavy bottom stockpot. Add onions and cook until soft, but not brown. Add squash, broth, black pepper, cayenne pepper, coriander, ginger, marjoram, and cumin. Stir and simmer for 20 minutes.
- Puree soup in batches in a blender or food processor, or a use a handheld emersion blender in the pot. Simmer uncovered for an additional 20 minutes or until desired thickness. Stir in Greek yogurt just before serving.
Nutrition Information (per serving): Calories: 160, Total Fat: 4 g, Saturated Fat: 2.5 g, Cholesterol: 10 mg, Sodium: 350 mg, Total Carbohydrates: 28 g, Dietary Fiber: 8 g, Sugars: 7 g, Protein: 6 g