Every autumn I get excited to see the abundance of butternut squash soups available, either in canned form or in restaurants. But my excitement is always short lived because, as I taste test each one, I find they are sweet and that's not what I want.
Of course the squash is sweet but I've never been a fan of adding to that sweetness by pureeing apples into the mixture or, even worse, adding maple syrup, honey or sugar. Maybe it's just me but I want my desserts sweet and my soups savory.
Since I couldn't get my savory butternut squash soup fix any other way, I have to make it. But, it's so simple to do that I don't mind. I tend to make a pot of it on most Sundays and then have it for lunch during the week. Other savory spices would work well here but I love how the smoky taste of cumin balances the naturally sweet squash. The potato gives it thickness and body when it's pureed and the yogurt gives it a creamy richness without needing actual cream. Healthy and addictively delicious is a win-win. Enjoy!
Yield: 8 Servings
Smoky Cumin Butternut Squash Soup
prep time: 20 Mcook time: 25 Mtotal time: 45 M
Recipe for a butternut squash soup, flavored with Greek yogurt and smoky cumin.
- 2 Tablespoons unsalted butter
- 1 Onion, peeled and sliced
- 1 Teaspoon ground cumin
- 1/2 Teaspoon garlic powder
- 3 Tablespoons all-purpose flour
- 4 Cups low fat, low sodium chicken stock
- 1 Large butternut squash, peeled, seeded and cut into chunks
- 1 Large baking potato, peeled and cut into chunks
- 1 Teaspoon salt
- 1/4 Teaspoon ground black pepper
- 1 Cup Greek style yogurt
How to cook Smoky Cumin Butternut Squash Soup
- Add the butter and sliced onion to a large soup pot or Dutch oven. Cook on medium heat for a few minutes until the onion begins to color slightly. Stir in the ground cumin and garlic powder and continue cooking for another minute.
- Stir in the all-purpose flour and cook for an additional minute. Whisk in the chicken stock and continue cooking and whisking until the flour is fully incorporated.
- Add the butternut squash and potato and stir in the salt and ground black pepper. Bring to a boil, cover, reduce the heat to medium low and cook for 25 minutes or until the vegetables have softened.
- Remove from the heat and puree using a hand-held immersion blender or a regular blender. Stir in the yogurt and serve.
Created using The Recipes Generator
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