Butternut Squash Soup

Butternut Squash Soup Recipe

By kimmy Published: September 1, 2014

• Yield: 3/4 cup each (10 Servings)
• Prep: 45 mins
• Cook: 35 mins
• Ready In: 1 hr 20 mins

Ingredients

• 1 1/2 pound butternut squash (1 small to medium)
• 1 tsp canola oil
• 2 stalks celery , chopped
• 1 small onion , diced
• 1 carrot , chopped
• 1 tsp cumin ground
• 1/4 - 1/2 tsp chipotle chile ground
• 1/8 tsp cloves ground
• 6 cups vegetable broth
• 1 cup Almond milk
• lemon freshly squeezed
• 1 tsp sea salt
• 1/4 tsp pepper freshly ground
• 1/2 cup greek yogurt nonfat
• 2 tbsp chives snipped fresh

Instructions

1. Preheat oven to 350F.
   
2. Cut squash in half and seed. Place the halves on a baking sheet lined with parchment, cut-side down.
   
3. Bake until tender when pierced with a knife, 45 minutes to 1 hour. Scoop out flesh when cool enough to handle.
   
4. Heat oil in a large saucepan over medium heat. Add celery, onion and carrot and stir to coat. Cover, reduce heat to medium-low and cook, stirring frequently, until soft, 8 to 10 minutes. Stir in the squash flesh, cumin, chipotle to taste and cloves. Add broth and almond milk and simmer, covered, until the vegetables are very tender, 20 to 25 minutes.
   
5. Puree the soup with an immersion blender or a regular blender in batches until smooth. Season with salt and pepper. Garnish with a drizzle of yogurt and sprinkle of chives (or parsley) and freshly squeezed lemon. Enjoy!
   

• Cuisine: American
• Course: Easy
• Skill Level: Easy