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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!

butternut squash soupTotal Time: 1 hr.
Prep Time: 15 min.
Cooking Time: 45 min.
Yield: 6 servings

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)

Calories: 135
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0g
Sodium: 186mg
Carbs: 23g
Fiber: 4g
Sugars: 7g
Protein: 2g
ENJOY!!  If you try it, please check back and share your thoughts in the comments 🙂