Description
This velvety soup is bursting with fall flavors. Simple to make, perfect for a cozy night in.
Ingredients
Units
Scale
- 2 cups (473 ml) butternut squash
- 1 carton (750 ml) Pomi strained tomatoes
- 1 cups (237 ml) vegetable broth
- 2 cloves garlic
- 1.5 tbsp nutritional yeast
- 1 tsp cumin
- 0.5 tsp salt
- 0.25 tsp nutmeg
- 0.25 tsp dried parsley
- 0.5 cups (118 ml) plain greek yogurt
Instructions
- Combine squash, tomatoes, stock, and garlic cloves in a large blender or food processor. Blend until smooth.
- Transfer the mixture to a medium-sized pot and heat over medium-low heat.
- Add nutritional yeast, cumin, salt, nutmeg, and parsley. Simmer for 1-2 minutes.
- Slowly add Greek yogurt and stir until evenly distributed and the color is uniform.
- Serve warm. Garnish with additional yogurt, if desired.
Notes
- Roast the butternut squash before blending for a deeper, sweeter flavor.
- For a vegan option, substitute the Greek yogurt with full-fat coconut milk.
- This soup freezes well! Allow to cool completely before storing in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Blending
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10
- Sodium: 400
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 6
- Carbohydrates: 35
- Fiber: 5
- Protein: 7
- Cholesterol: 10