Savory Butternut Squash Soup

Now that it is getting colder we are taking our soup game to a whole other level. Some could say we are "squashing" it.
Course: Dinner, Lunch, Main Dish, Soups and Stews
Cuisine: American, Vegetarian
Keyword: Fall, Fiber, Holiday, Meal prep, Winter
Condition: Heart Health, Low Sodium, Nut Free
Servings: 4 servings


  • 1 medium butternut squash chopped
  • 1/2 onion sweet onion, chopped
  • 1 apple chopped
  • 2 tbsp thyme fresh; chopped
  • 1 pinch nutmeg
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 2 cups chicken broth low sodium
  • 1/2 cup Greek yogurt plain


  • 1 Ciabatta bread cut into cubes
  • olive oil
  • salt to taste
  • black pepper to taste
  • Parmesan cheese


  • Preheat oven to 400 degrees F.
  • Toss squash, onion, and apple with thyme, nutmeg, and olive oil. Salt and pepper to taste. Bake for 30-40 minutes, until soft.
  • Place squash mixture to a blender with broth and yogurt. Blend until smooth.
  • Transfer soup to a small pot. Add any additional thyme, nutmeg, salt, or pepper if desired. Heat thoroughly.


  • Toss bread cubes in either oil or butter, depending on whether you want sweet or savory croutons, along with the remaining ingredients.
  • Bake in the 400 degree F oven until browned and crispy (it doesn’t take long so keep an eye on it!)
  • Serve soup with a handful of croutons on top and enjoy!


Carbohydrates: 54g | Protein: 10g | Fat: 5g | Sodium: 485mg | Potassium: 785mg | Fiber: 6g

Please note:

Nutrition info is an estimate and may contain errors.

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