Quick and Easy Butternut Squash Soup
Get cozy with this easy and light butternut squash soup, made with butternut squash, potato, onion, and a swirl of tangy Greek yogurt.
Servings 4 servings
Calories 277kcal
Equipment
Ingredients
- 1 medium butternut squash peeled
- 3 medium potatoes peeled
- 1 medium onion white or red
- 4 tbsp extra virgin olive oil
- 1 tsp paprika
- 4 cups vegetable broth (if broth has no salt, add 1 ½ tsp salt)
- Fresh ground pepper to taste
- Greek yogurt optional
Instructions
- Chop the butternut squash and potatoes in about 1-inch cubes.
- Finely chop the onion.
- In a medium pot add the extra virgin olive oil, when it starts to shimmer add the butternut squash, potato and onion and sauté for 2-3 minutes and then add the paprika. Stir and then add the broth.
- Bring to a boil and then lower heat to simmer for about 35 minutes, covered.
- Empty the whole mixture into a food processor, leaving some of the broth in the pot and mix until smooth, adding a bit more of the broth to adjust the texture. Add pepper as needed. Give it another mix and then serve in a bowl. You can add a dollop of Greek yogurt optionally.
Notes
To Store: You can store butternut squash soup in the refrigerator for about up to four days just let it cool and stored it in an airtight container and then reheat it in a pot.
Nutrition
Calories: 277kcal