Butternut Squash Soup
Prep time
Cook time
Total time
Serves: 4-6
  • 2 tablespoons olive oil
  • ½ yellow onion, diced
  • ¼ teaspoon grated peeled fresh ginger
  • 1 butternut squash, peeled and seeded
  • 1 Granny Smith apple, peeled, cored and diced
  • 2 teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 4 cups low-sodium chicken broth
  • Freshly ground pepper, to taste
  1. In a Dutch oven or large pot heat olive oil over medium-high heat. Add onion and ginger and cook until soft but not brown, about 10-12 minutes, stirring frequently. Reduce heat to medium if the onion and ginger start to brown.
  2. Add the butternut squash, apple, salt and pepper. Stir to combine and cook another 5-10 minutes or until squash starts to soften.
  3. Add chicken broth, bring mixture to a boil, then reduce heat to medium-low and simmer 30 minutes, or until squash is completely tender.
  4. Let the mixture cool slightly and carefully puree in an upright blender. You might have to do this step in batches to avoid overcrowding the blender.
  5. Top with a dollop of sour cream of plain greek yogurt.
Recipe by The Krave at http://thekrave.com/butternut-squash-apple-soup/