Name: Spicy Butternut Squash Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 Tbsp. olive oil; 3 medium onion, chopped; 4 cloves garlic, finely chopped; 1 medium butternut squash, peeled, seeded, cut into 1-inch pieces; 5 ½ cups low-sodium organic vegetable broth; 1 tsp. crushed red pepper flakes; 3 fresh thyme sprigs, leaves removed and chopped, stem discarded, divided use; 6 tsp. reduced-fat (2%) plain yogurt

A new take on the classic recipe, this spicy butternut squash soup uses reduced-fat yogurt to provide a rich, creamy texture.

This soup has just enough kick to wake up your taste buds without setting them on fire. And the recipe makes enough for a family dinner or a week of meal prep!

With a dash of crushed red pepper, this Spicey Butternut Squash has just enough kick to wake up your taste buds without setting them on fire.

4.48 from 19 votes

Spicy Butternut Squash Soup

With a dash of crushed red pepper, this Spicy Butternut Squash Soup has just enough kick to wake up your taste buds without setting them on fire.

Course Soup

Cuisine American

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Servings 6 servings

Calories 136 kcal

Author BODi

Ingredients

2 Tbsp. olive oil
3 medium onion, chopped
4 cloves garlic, finely chopped
1 medium butternut squash, peeled, seeded, cut into 1-inch pieces
5 ½ cups low-sodium organic vegetable broth
1 tsp. crushed red pepper flakes
3 fresh thyme sprigs, leaves removed and chopped, stem discarded, divided use
6 tsp. reduced-fat (2%) plain yogurt

Instructions

Heat oil in large saucepan over medium-high heat.
Add onions; cook, stirring frequently, for 8 to 10 minutes, or until translucent.
Add garlic; cook, stirring frequently, for 1 minute.
Add squash, broth, and red pepper flakes. Bring to a boil. Reduce heat; gently boil, covered, for 25 to 30 minutes, or until squash is soft. Remove from heat.
Place soup in a blender or food processor, in 4 or more batches, if necessary; cover with lid and kitchen towel. Blend until smooth.
Return soup to saucepan over medium heat. Add 1 tsp. thyme; cook, stirring constantly, until soup is hot.
Season with salt and pepper if desired.
Ladle soup into six serving bowls. Garnish each with 1 tsp. yogurt, and sprinkle all with remaining 2 tsp. thyme.