12 Frilly Days of Christmas, Day 4: [Recipe] Roasted Butternut Squash Soup

squash soup cover

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.

Roasted Butternut Squash Soup
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1034 calories
51 g
265 g
52 g
89 g
12 g
803 g
1633 g
35 g
0 g
36 g
Nutrition Facts
Serving Size
803g
Amount Per Serving
Calories 1034
Calories from Fat 466
% Daily Value *
Total Fat 52g
81%
Saturated Fat 12g
61%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 28g
Cholesterol 265mg
88%
Sodium 1633mg
68%
Total Carbohydrates 51g
17%
Dietary Fiber 8g
30%
Sugars 35g
Protein 89g
Vitamin A
421%
Vitamin C
36%
Calcium
32%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 medium butternut squash, peeled and cubed
  2. 1 large onion, cubed
  3. 2 carrots, peeled and chopped
  4. 2 ribs celery, chopped
  5. 2 Tbsp olive oil
  6. 1/4 tsp pepper
  7. 1/2 tsp salt
  8. 2 cups chicken or vegetable stock
  9. 1/4 tsp dried thyme
  10. 2 Tbsp maple syrup
  11. 1/2 cup greek yogurt
Instructions
  1. Preheat oven to 400F.
beta
calories
1034
fat
52g
protein
89g
carbs
51g
more
The Frilly Apron http://www.thefrillyapron.com/
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[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.

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Toss the chopped vegetables in the olive oil. Spread the vegetables on a large baking sheet. Roast for 40 mins.

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Remove the vegetables from the oven and put everything into a large pot over medium-high heat.

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Add the chicken stock and thyme. Simmer the mixture for 20 minutes.

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Using a hand blender, blend the soup until smooth.

Stir in the greek yogurt and heat through before serving.

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