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!
- 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
- Heat oil in a large saucepan over medium-high heat.
- Add onions; cook, stirring frequently, for 8-10 minutes or until the onion is translucent.
- Add garlic and cook, stirring frequently, for 1 minute.
- 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.
- Place soup in a blender or food processor in 4 or more batches, as necessary; cover with lid and kitchen towel. Blend until smooth.
- Return soup to saucepan over medium heat. Add 1 tsp thyme and cook, stirring constantly, until soup is hot.
- Season with salt and pepper if desired.
- 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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