Butternut squash soup with greek yogurt. Roasted Butternut Squash Soup.

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Voskos Butternut Squash Soup



Butternut squash soup with greek yogurt

Not only is this healthy roasted butternut squash soup super simple to make roast and blend! Notes If you are working with an immersion blender, add the reserved squash to the pot, then add the broth, maple syrup, nutmeg and a few twists of freshly ground black pepper. Bring the mixture to a simmer and cook, stirring occasionally, for 15 to 20 minutes so the flavors have a chance to meld. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Slowly add about 2 cups of soup to the yogurt mixture, stirring well. Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Freezes well. Wrap garlic in foil and set on baking sheet with vegetables. It also contains onion, garlic, bell pepper, and apple — a variety of produce ensures lots of vitamins and antioxidants. Squeeze garlic cloves out of their skin into a food processor or large blender. Butternut squash soup with greek yogurt

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Butternut squash soup with greek yogurt



Butternut squash soup with greek yogurt



Butternut squash soup with greek yogurt



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2 thoughts on “Butternut squash soup with greek yogurt

  1. Not to mention the cozy mugs of warm drinks and watching college football games. Print Healthy Roasted Butternut Squash Soup This easy, healthy roasted butternut squash soup is the ultimate fall comfort food.

  2. Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days leftovers taste even better the next day! Carefully use your immersion blender to blend the soup completely, then add 1 to 2 tablespoons butter or olive oil, to taste, and blend again.

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