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Creamy One-Pot Butternut Squash Soup (Easy Light Dinner)

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This creamy, silky butternut squash soup is made in one pot with simple ingredients like squash, apple, and Greek yogurt. It’s light enough for a weeknight dinner but cozy enough to feel like a hug in a bowl.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5–3 pounds), peeled, seeded, and cubed into 1-inch pieces (about 5–6 cups cubed)
  • 1 medium yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 1 medium carrot, peeled and chopped (about ½ cup)
  • 1 medium apple (Granny Smith), peeled, cored, and chopped (about 1 cup)
  • 4 cups low-sodium vegetable broth
  • ½ cup water, plus more as needed
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, plus more for serving
  • ⅓ cup plain Greek yogurt (full-fat or 2%)
  • For serving (optional): extra Greek yogurt or coconut milk, fresh thyme or parsley, toasted pumpkin seeds, drizzle of olive oil or chili oil, crusty bread or side salad

Instructions

  1. Prep the butternut squash: Cut off the top and bottom of the squash so it sits flat. Use a vegetable peeler to remove the skin. Cut the squash in half lengthwise and scoop out the seeds. Cut the flesh into 1-inch cubes.
  2. Sauté the aromatics: Place a large pot over medium heat and add the olive oil. Once shimmering, add the diced onion and chopped carrot. Cook, stirring occasionally, until the onion is translucent and starting to soften, about 4 minutes. Add the minced garlic, cumin, coriander, and nutmeg. Stir constantly for about 30 seconds until fragrant.
  3. Add the squash and apple: Toss in the cubed butternut squash and chopped apple. Stir everything together and let it cook for about 2 minutes, stirring once or twice.
  4. Pour in the broth and water: Add the vegetable broth and water to the pot. The liquid should just barely cover the vegetables. Stir in the salt and pepper. Bring to a boil over high heat, then reduce heat to low so it’s at a gentle simmer.
  5. Simmer until tender: Cover the pot and let it simmer for 20-25 minutes, until the squash is easily pierced with a fork.
  6. Blend until silky: Turn off the heat. Use an immersion blender to blend the soup directly in the pot until completely smooth. If using a regular blender, let the soup cool for 5 minutes, then carefully transfer in batches (fill blender no more than halfway), blend until smooth, and return each batch to the pot.
  7. Finish with yogurt: Stir in the Greek yogurt (or coconut milk) until fully incorporated. Taste and adjust seasoning with more salt, pepper, or a pinch of nutmeg. If the soup is too thick, stir in a splash of broth or water.
  8. Serve: Ladle into bowls. Add a swirl of yogurt or coconut milk, a sprinkle of fresh thyme or parsley, and a handful of toasted pumpkin seeds. Drizzle with olive oil or chili oil if desired. Serve hot with crusty bread or a side salad.

Notes

Don’t skip the apple—it adds subtle sweetness and acidity that balances the squash. Cut squash into even 1-inch cubes for even cooking. Toast spices in hot oil for 30 seconds to bloom them. Season at the end after blending. Don’t boil after adding yogurt to prevent curdling. This soup is even better the next day.

Nutrition

Keywords: butternut squash soup, creamy soup, one-pot soup, easy dinner, light dinner, fall soup, winter soup, healthy soup, vegetarian soup, gluten-free soup

Find it online: https://spoonmira.com/creamy-one-pot-butternut-squash-soup-easy-light-dinner/