Creamy Butternut Squash Soup

P1000293

BUTTERNUT SQUASH SOUP
(1 green, 1 tsp, ¼ Red)

I absolutely adore soups this time of year! They are even better when they are easy breezy.  The BEST part about this recipe is that it’s 21 Day Fix approved! Yippy! Let me know just how much you love it!  I guarantee your whole family will love this and that it will be part of your regular dinner menu. 

Love y’all!

April

 

Creamy Butternut Squash Soup
Serves 6
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 6 tablespoons chopped onion
  2. 2 tablespoons olive oil
  3. 6 cups peeled and cubed butternut squash
  4. 3 cups water
  5. 4 cubes chicken bouillon
  6. ½ teaspoon dried marjoram
  7. ¼ teaspoon ground black pepper
  8. 1/8 teaspoon ground cayenne pepper
  9. ½ cup Greek Yogurt
Instructions
  1. In a large saucepan, sauté onions in olive oil until tender.
  2. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper.
  3. Bring to boil;
  4. cook 20 minutes, or until squash is tender.
  5. Puree squash and Greek Yogurt in a vitamix blender or food processor in batches until smooth.
  6. Return to saucepan, and heat through. (This is optional, in fact, I usually just poor straight from the canister)
  7. Do not allow to boil.
Adapted from Faithful and Strong
Adapted from Faithful and Strong
Fitfully Mormon http://www.fitfullymormon.com/

April Thompson is 37 years old and lives in Houston, Texas. She and her husband have four children. She loves trying new things, including sports, foods, and crafts. She is a homemaker, blogger, hair and makeup artist, and personal trainer and currently serves in the Young Women’s auxiliary. She loves teaching the youth about the Word of Wisdom, health and fitness.

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