It’s a quiet sunday, with the fall/winter chill in the air. It’s soup time!

I have been inspired by friends making soup recently, so I thought I would give it a go myself. Using a recipe from a Better Homes and Gardens “Fast and Healthy” magazine I picked up at the grocery store, I decided on butternut squash.

This recipe is fast, easy and delicious (and is super healthy for you too – substituting greek yogurt for cream).


– 1 medium butternut squash
– 2 tsp olive oil
– 1/2 cup shallots or onion
– 1 cup chicken broth
– 2 tsp curry powder
– 1 cup plain fat-free Greek yogurt
– 1 tsp dried thyme

butternut squash1


1. Begin by cutting the butternut squash in half lengthwise, scooping out the seeds and placing it in a roasting pan face down. Pour a small amount of water in the pan around the squash. Bake at 350 degrees fahrenheit for about an hour and a half.
2. Scoop the squash out of its skin and place it in a bowl.
3. In a saucepan, heat oil over medium heat.
4. Add onion and cook until tender.
5. Stir in squash, broth and curry powder. Bring to a boil.
6. Reduce heat and simmer for 2 minutes.
7. Whisk in yogurt and thyme and heat through.
8. Ladle soup into warm bowls. If desired, top with additional yogurt and sprinkle with pepper.

Butternut squash 2


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