Although we are enjoying a warmer than usual December here in the Canadian Maritimes, that doesn’t mean you shouldn’t enjoy a nice warming soup on a cool day. We are fresh out of an overnight power outage and a nasty storm, and this squash soup is a great way for us to warm up today.
This roasted squash soup came about because I had a beautiful butternut squash to use and a craving for a thick, creamy soup. It is packed full of vegetables and is thickened with yogurt, which adds a bit of tang and a lot less fat than using heavy cream to thicken the soup.
If you’d prefer to use curry powder in place of the thyme, I think that would be wonderful. If you try it, please let me know how your soup turns out.
- 1 medium butternut squash, peeled and cubed
- 1 large onion, cubed
- 2 carrots, peeled and chopped
- 2 ribs celery, chopped
- 2 Tbsp olive oil
- 1/4 tsp pepper
- 1/2 tsp salt
- 2 cups chicken or vegetable stock
- 1/4 tsp dried thyme
- 2 Tbsp maple syrup
- 1/2 cup greek yogurt
- Preheat oven to 400F.
[Recipe] Quick Roasted Butternut Squash Soup
1 medium butternut squash, peeled and cubed
1 large onion, cubed
2 carrots, peeled and chopped
2 ribs celery, chopped
2 Tbsp olive oil
1/4 tsp pepper
1/2 tsp salt
4 cups chicken or vegetable stock
1/4 tsp dried thyme
2 Tbsp maple syrup
1/2 cup greek yogurt
Preheat oven to 400F.
Toss the chopped vegetables in the olive oil. Spread the vegetables on a large baking sheet. Roast for 40 mins.
Remove the vegetables from the oven and put everything into a large pot over medium-high heat.
Add the chicken stock and thyme. Simmer the mixture for 20 minutes.
Using a hand blender, blend the soup until smooth.
Stir in the greek yogurt and heat through before serving.