Hey there, soup lovers!
Are you in the mood for something warm and comforting? I’ve got you covered!
Today, I’m excited to share my creamy butternut squash soup with a twist—Greek yogurt!
It’s silky, rich, and packed with flavor. Plus, it’s super easy to whip up.
Perfect for chilly days or just when you crave something cozy.
Let’s dive into this deliciousness!
Possible Ingredient Alternatives
Butternut squash can be replaced with pumpkin or sweet potato for a similar creamy texture and sweet flavor profile. Use the same amount and adjust cooking time as needed. For a lower-carb option, cauliflower can be used, though it will alter the flavor slightly. Greek yogurt can be substituted with coconut cream for a dairy-free version, maintaining the soup’s creaminess. Use slightly less coconut cream and thin with additional water if needed. Red onions can be swapped with yellow onions or shallots for a milder flavor. Use the same quantity of yellow onions or half the amount of shallots. These substitutions accommodate various dietary preferences while preserving the soup’s overall character and nutritional value.
| Preparation Time | 15-20 minutes |
| Cooking Time | 40-60 minutes |
| Total Time | 55-80 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 15-20 g
- Fat: 30-40 g
- Carbohydrates: 80-90 g
Ingredients
For the soup:
- olive oil (I use a good quality extra virgin olive oil)
- 2 red onions (finely chopped)
- 5 garlic cloves (minced for best flavor)
- black pepper (freshly ground for better aroma)
- 1.1 lbs butternut squash (peeled and cut into 1-inch cubes)
- 1 cup water
- salt
- 1 cup creamy Greek yogurt (full-fat for extra richness)
For the garnish:
- Greek yogurt (for dolloping)
- pumpernickel bread (toasted, for serving)
- chopped chives
- sea salt flakes
Step 1: Prepare and Roast the Butternut Squash
Preheat your oven to 215°C/425°F.
Carefully slice the butternut squash in half lengthwise to expose the flesh and seeds.
Scoop out the seeds using a spoon, discarding them or setting them aside for another use.
Place the squash halves on a lined baking sheet, cut-side up, and rub them with olive oil.
Season the squash with salt and then turn them over so the skin side is facing up.
Transfer to the oven and let roast for approximately 20 minutes.
Step 2: Add and Roast the Vegetables
While the squash is roasting, peel and slice a red onion into wedges.
After the squash has roasted for 20 minutes, add the red onion wedges and unpeeled garlic cloves to the baking sheet.
Drizzle these additional vegetables with olive oil and season with salt.
Continue roasting for another 20 minutes, or until the onions and garlic are soft and the squash is fully cooked through.
Step 3: Scoop and Blend the Ingredients
Remove the baking sheet from the oven and carefully scoop the hot flesh from the butternut squash.
Add most of the roasted red onion (reserving some for garnish) and the scooped butternut squash flesh to a blender.
Squeeze the roasted garlic cloves out of their skins directly into the blender.
Add Greek yogurt and water to the mixture.
If you wish, heat the yogurt and water in a saucepan before blending to ensure the soup is piping hot.
Blend the mixture until it is very smooth and creamy.
Taste and adjust seasoning with more salt if needed, then blend again briefly.
Step 4: Serve and Garnish
Once the soup has reached your desired consistency, pour it into serving bowls.
Top with reserved red onion, parsley or chives, an extra spoonful of Greek yogurt, flaky salt, pepper, and a drizzle of olive oil.
Serve the soup hot alongside some crusty bread for dipping.
Enjoy your delicious butternut squash soup!
