Roasted Butternut Squash Soup

Roasted Butternut Squash Soup
× Log In ×

Roasted Butternut Squash Soup

Warm up with a creamy butternut squash soup made with Greek yogurt.

This Heart-Check Certified recipe is brought to you by Chobani.

Nutrition Facts

Roasted Butternut Squash Soup

CaloriesCalories

89 Per Serving

ProteinProtein

5g Per Serving

FiberFiber

4g Per Serving
×
Calories 89
Total Fat 1.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 0 mg
Sodium 233 mg
Total Carbohydrate 16 g
Dietary Fiber 4 g
Sugars 5 g
Protein 5 g

Dietary Exchanges
1 starch, 1/2 lean meat

Ingredients

Servings  6  

  • 1 1/2 cups fat-free, plain Greek yogurt
  • 1 butternut squash, about 2 ½ lbs
  • 1 tablespoon extra virgin olive oil
  • 2 cups Vidalia onion (peeled, chopped)
  • 2 fresh garlic cloves (chopped)
  • 1 teaspoon fresh thyme (chopped)
  • 1 bay leaf
  • 1 quart water
  • 1 pinch nutmeg
  • 1 1/4 teaspoon Kosher salt
  • 1/2 teaspoon black pepper

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 400°F convection.
  2. Cut squash lengthwise and remove seeds with a spoon. Season both squash halves with 1 tsp. of extra virgin olive oil and ½ tsp. salt. Wrap in foil and place in baking tray or dish.
  3. Roast squash halves for 1 hour or until fork tender. Remove from oven and let cool enough to handle. Remove skin from the squash and set aside.
  4. Place remaining 2 tsp. of extra virgin olive oil, onion, carrots, garlic, bay leaf, thyme, and 1 tsp. of salt in a pot on medium heat. Cook, stirring regularly, until onions are translucent and carrots are tender, about 10 minutes. Add 1 quart of vegetable stock and roasted squash, and cook on a low simmer for 30 minutes with the lid on. Remove bay leaf from soup. Place soup mixture into a blender with remaining 1 tsp. of salt, nutmeg, black pepper and ½ cup non-fat Greek yogurt. Blend on high until smooth, about 1 minute. Portion into 6 bowls, divide 1 cup of yogurt into dollops on top of each soup and serve immediately.

This Heart-Check Certified recipe is brought to you by Chobani.

Warm up with a creamy butternut squash soup made with Greek yogurt.

This Heart-Check Certified recipe is brought to you by Chobani.

Nutrition Facts

Roasted Butternut Squash Soup

CaloriesCalories

89 Per Serving

ProteinProtein

5g Per Serving

FiberFiber

4g Per Serving
×
Calories 89
Total Fat 1.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 0 mg
Sodium 233 mg
Total Carbohydrate 16 g
Dietary Fiber 4 g
Sugars 5 g
Protein 5 g

Dietary Exchanges
1 starch, 1/2 lean meat

Ingredients

Servings  6  

  • 1 1/2 cups fat-free, plain Greek yogurt
  • 1 butternut squash, about 2 ½ lbs
  • 1 tablespoon extra virgin olive oil
  • 2 cups Vidalia onion (peeled, chopped)
  • 2 fresh garlic cloves (chopped)
  • 1 teaspoon fresh thyme (chopped)
  • 1 bay leaf
  • 1 quart water
  • 1 pinch nutmeg
  • 1 1/4 teaspoon Kosher salt
  • 1/2 teaspoon black pepper

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 400°F convection.
  2. Cut squash lengthwise and remove seeds with a spoon. Season both squash halves with 1 tsp. of extra virgin olive oil and ½ tsp. salt. Wrap in foil and place in baking tray or dish.
  3. Roast squash halves for 1 hour or until fork tender. Remove from oven and let cool enough to handle. Remove skin from the squash and set aside.
  4. Place remaining 2 tsp. of extra virgin olive oil, onion, carrots, garlic, bay leaf, thyme, and 1 tsp. of salt in a pot on medium heat. Cook, stirring regularly, until onions are translucent and carrots are tender, about 10 minutes. Add 1 quart of vegetable stock and roasted squash, and cook on a low simmer for 30 minutes with the lid on. Remove bay leaf from soup. Place soup mixture into a blender with remaining 1 tsp. of salt, nutmeg, black pepper and ½ cup non-fat Greek yogurt. Blend on high until smooth, about 1 minute. Portion into 6 bowls, divide 1 cup of yogurt into dollops on top of each soup and serve immediately.

This Heart-Check Certified recipe is brought to you by Chobani.