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SkinnyMS

Spiced Butternut Squash Soup Recipe

The fall season is full of special flavors and the spicy flavors in this butternut squash soup are no exception.
Prep Time40 minutes
Total Time40 minutes
Course: Dinner, Soup
Cuisine: Universal
Keyword: Gluten-Free
Servings: 16 people
Calories: 172kcal

Ingredients

  • 6 butternut squash medium, halved, seeded and roasted until soft
  • 3 tablespoons butter
  • 2 yellow onions medium, chopped
  • 8 cups chicken broth fat-free, reduced-sodium
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon ginger
  • 1/2 teaspoon marjoram
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 cups Greek yogurt plain 2%

Instructions

  • 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

Serving: 1cup | Calories: 172kcal | Carbohydrates: 36g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 470mg | Potassium: 1142mg | Fiber: 6g | Sugar: 8g | Vitamin A: 29975IU | Vitamin C: 68mg | Calcium: 175mg | Iron: 2mg |
SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6