I made this for dinner on Halloween and it was delicious. I’m not a huge squash fan, so I like it when recipes add extra flavors so the squash flavor isn’t too overwhelming. We served this with pumpkin bread and it was an excellent and seasonal Halloween meal.
Butternut Squash Soup
Servings: 4
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Ingredients
- 2 slices bacon
- 2 Tablespoon butter
- 1/2 onion chopped
- 1 leek chopped
- 1 garlic clove minced
- 1 butternut squash seeded, peeled and cubed
- 2 apples chopped
- 2 cups broth chicken or veggie
- 1/2 cup Greek yogurt
- 1/2 cup cream cheese
- 3 teaspoon chili powder
- 2 teaspoon salt
Instructions
- Cook bacon, crumble and reserve.2 slices bacon
- Sautee onion, leek and garlic in butter for 10 minutes. (You could sautee them in the bacon grease, but since my daughter is vegetarian I used butter)1/2 onion, 1 leek, 1 garlic clove, 2 Tablespoon butter
- Add squash, apple, broth and 1/2 c. water. Cover and simmer for 15 minutes.1 butternut squash, 2 apples, 2 cups broth
- Puree in a blender until soup is smooth. Then add in yogurt, cream cheese and spices and cook on low heat until smooth. Don't let it boil.1/2 cup Greek yogurt, 1/2 cup cream cheese, 3 teaspoon chili powder, 2 teaspoon salt
- Top with crumbled bacon.
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Nutrition Information
Calories: 373kcal | Carbohydrates: 44g | Protein: 9g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 1887mg | Potassium: 946mg | Fiber: 7g | Sugar: 18g | Vitamin A: 21608IU | Vitamin C: 47mg | Calcium: 176mg | Iron: 2mg
Nutrition facts are estimates.
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Ooh this is a little different than the recipe I have. I love it but it calls for curry and my husband hates curry. I will have to try this with the chili powder and see how it works out!