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13. September 13 - Sunday

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Spicy Butternut Squash Soup

School is in session and the cooler weather is starting to roll in.  This is a great recipe to make in bulk for lunches or quick dinner options!

 

Ingredients

  • 2 tbsp olive oil
  • 3 medium onions, chopped
  • 4 garlic cloves, finely chopped
  • 1 medium butternut squash, peeled + seeded, cut into 1-inch pieces
  • 5½ cups low-sodium organic vegetable broth
  • 1 tsp crushed red pepper flakes
  • 3 fresh thyme sprigs, leaves removed and chopped, stem discarded (divided use)
  • 6 tsp reduced-fat (2%) plain yogurt 

 

Instructions

  1. Heat oil in a large saucepan over medium-high heat.
  2. Add onions; cook, stirring frequently, for 8-10 minutes or until the onion is translucent.
  3. Add garlic and cook, stirring frequently, for 1 minute.
  4. Add squash, broth, and red pepper flakes; bring to a boil. Reduce the heat and gently boil, covered, for 25-30 minutes or until squash is soft. Remove from heat.
  5. Place soup in a blender or food processor in 4 or more batches, as necessary; cover with lid and kitchen towel. Blend until smooth.
  6. Return soup to saucepan over medium heat. Add 1 tsp thyme and cook, stirring constantly, until soup is hot.
  7. Season with salt and pepper if desired.
  8. Ladle soup into 6 serving bowls. Garnish each with 1 tsp yogurt and sprinkle all bowls with remaining 2 tsp of thyme.

 

Makes 6 servings.

Portion Fix Containers: 3 Green, 1 tsp.

2B Mindset Plate It: A great FFC as part of lunch

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Written By:

MIKE KARPENKO

I help people who want to live happier and healthier lives. Together, we transform their bodies an upgrade their lives by getting them out of their comfort zones and into the power zone so they can start to achieve extraordinary results.