Quick and Easy Butternut Squash Soup
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
35 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
277 kcal
-
Cuisine
Mediterranean
Quick and Easy Butternut Squash Soup
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Get cozy with this easy and light butternut squash soup, made with butternut squash, potato, onion, and a swirl of tangy Greek yogurt.
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Ingredients
- 1 butternut squash medium, peeled
- 3 potatoes medium, peeled
- 1 onion medium, 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
- black pepper fresh ground, 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.
Equipments used:
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 Information
Show Details
Calories
277kcal
(14%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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