Colder days and colder nights means it’s soup season, which is actually great if you’re fighting to get back to eating healthy after the onslaught of holiday gatherings we all partake in. A good mix of them are best served warm, too, which certainly helps combat the frigid temps.
Today we’ll be sharing the recipe for one of our favorites: Butternut squash soup. It’s a great source of vitamins A & C, and also contains a notable amount of potassium. In addition to all of that, it also has a low energy density, which means it’s rich in assorted nutrients and quite low in calories. Need we say more?!
Butternut Squash Soup with Za’atar & Yogurt
3 tbsp. unsalted butter
1 large yellow onion, peeled and chopped
1 3in. piece of ginger, peeled and minced
3 garlic cloves, minced
4lbs butternut squash, peeled and cut into 1/2inch cubes
6 cups water
Juice and zest from 1 orange
1 tbsp. za’atar spice
2 tbsp. Greek yogurt
Salt & pepper, to taste
Melt butter in large pot on medium heat.
Cook onion until it starts to soften but doesn’t change color, approximately 2 minutes.
Add ginger, garlic and squash and cook for 6 minutes, stirring regularly.
Add water and zest and bring to boil. Reduce heat and simmer under squash is cooked, approximately 20 minutes.
Puree soup using immersion blender or food processor.
Stir in juice and season with salt and pepper, to taste.
Serve and garnish with swirl of Greek yogurt and a spinkle of za’atar.
Let us know your thoughts on Facebook, Twitter, or Instagram once you try it!