The 21 Day Fix is HOT right now and so is butternut squash!
It’s squash season and this rich, nutty veggie makes a great soup that can be eaten for lunch, dinner, leftovers or frozen for later!
2 Tbsp. olive oil
3 medium onions, chopped
4 cloves garlic, finely chopped
1 medium butternut squash, peeled, seeded, cut into 1-inch pieces
5½ cups low-sodium, organic vegetable broth
1 tsp. crushed red pepper
3 fresh thyme sprigs, leaves removed and chopped, stem discarded, divided use
Sea salt and ground black pepper (to taste; optional)
6 tsp. low-fat plain yogurt
1. Heat oil in large sauce pan over medium-high heat. Add onions; cook, stirring frequently, for 8 to 10 minutes, or until translucent.
2. Add garlic; cook for 1 minute, or until tender.
3. Add squash, broth, and red pepper. Bring to boil. Reduce heat; gently boil, covered, for 25 to 30 minutes, or until squash is soft. Remove from heat.
4. Place soup in a blender or food processor, in 4 or more batches, if necessary; cover with lid and kitchen towel. Blend until smooth.
5. Return soup to sauce pan over medium heat. Add 1 tsp. thyme; cook, stirring constantly, until soup is hot.
6. Season with salt and pepper if desired.
7. Ladle soup into 6 serving bowls. Garnish each with 1 tsp. yogurt, and sprinkle all with remaining 2 tsp. thyme.
Nutritional Information: (per serving)