Butternut Squash Soup

Warm, rich, and creamy. This soup gives you all the cozy vibes and is made with nutritious, whole ingredients! This butternut squash soup works perfect as a warm, comforting main dish or a flavorful side to add to any meal! It is great for meal prep, so this recipe will make a big batch for the week.

My favorite way to enjoy this soup is by pairing it with this baked kale and ricotta salad. The combo is a rich, vegetarian meal that fills you up and makes you feel good!

Let us know if you try it by tagging us @sweatandtell. We love seeing you try our recipes!

INGREDIENTS

• Olive oil

• 3 large garlic gloves (chopped)

• 1/2 yellow onion (chopped)

• 3-4 Large celery stalks (chopped)

• 2 large carrots (chopped)

• 2 medium butternut squash (peeled, scoop out seeds, + chop)

• 4 cups vegetable broth

• 1/2 cup almond milk

• 1/3 cup greek yogurt

• salt + pepper (to taste)

• goat cheese + pepitas to top it off!

DIRECTIONS

• In a large pot (I used this dutchoven) sauté the garlic, onions, and celery with olive oil on medium-high heat until soft and fragrant. Usually takes about 5 minutes.

• Add the chopped carrots, butternut squash, and 4 cups of vegetable broth.

• Bring to a boil, then reduce heat to simmer. Cook covered for about 30-40 min. You want all the vegetables to be tender and soft.

• Transfer the soup to a blender and bled until smooth. You will have to do this in multiple batches. Once smooth, transfer back to pot. 

• Stir in greek yogurt

• Stir in almond milk until desired consistency.

• Add salt + pepper to taste. 

• There are so many toppings that enhance the already delicious flavor of this soup. A tangy sautéed kale mix, goat cheese, sourdough croutons, or toasted pepitas are a few great options! 

• Serve warm and enjoy!