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Spicy Butternut Squash Soup

Put a spicy twist on butternut squash soup. A little bit of crushed red pepper gives it just enough kick to wake up your taste buds without setting them on fire. This recipe makes enough for a family dinner or a week of meal prep, and it’s a great way to warm up on a chilly day!Spicy Butternut Squash Soup

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Spicy Butternut Squash Soup

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By: Team Beachbody
Posted in: Meatless, Recipes, Soups
Servings
6 servings
Prep Time
15 min.
Cook Time
45 min.

Ingredients:

  • 2 tbsp. olive oil
  • 3 medium onions, chopped
  • 4 cloves garlic, finely chopped
  • 1 medium butternut squash, peeled, seeded, cut into 1-inch pieces
  • 5½ cups low-sodium, organic vegetable broth
  • 1 tsp. crushed red pepper
  • 3 fresh thyme sprigs, leaves removed and chopped, stem discarded, divided use
  • Sea salt and ground black pepper (to taste; optional)
  • 6 tsp. nonfat plain yogurt

Instructions

Here are your instructions:

  1. Heat oil in large sauce pan over medium-high heat. Add onions; cook, stirring frequently, for 8 to 10 minutes, or until translucent.

  2. Add garlic; cook for 1 minute, or until tender.

  3. Add squash, broth, and red pepper. Bring to a boil. Reduce heat; gently boil, covered, for 25 to 30 minutes, or until squash is soft. Remove from heat.

  4. Place soup in a blender or food processor, in 4 or more batches, if necessary; cover with lid and kitchen towel. Blend until smooth.

  5. Return soup to sauce pan over medium heat. Add 1 tsp. thyme; cook, stirring constantly, until soup is hot.

  6. Season with salt and pepper if desired.

  7. Ladle soup into 6 serving bowls. Garnish each with 1 tsp. yogurt, and sprinkle all with remaining 2 tsp. thyme.

Recipe Notes

Spicy Butternut Squash Soup

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Nutritional Data Spicy Butternut Squash Soup

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