Butternut Squash Soup

Butternut Squash Soup

{CLEAN and 21 day fix approved}

Ingredients:
  • 1 medium cooked butternut squash (I cook in the oven whole – simple directions here)
  • 1-2 cups LOW SODIUM chicken broth (or veggie broth)
  • 1/2 cup of PLAIN GREEK YOGURT
  • 3 shallots
  • 2 tablespoons of coconut oil
  • 1 clove minced garlic
  • 1 diced red pepper
  • salt and pepper to taste
  • ½ tsp nutmeg (or to taste)
  • sprinkle of thyme (optional)
  • 1/2 pound of ground turkey (optional if you want to add protein), or black beans for VEGAN protein.
Instructions:
  1. Cut top and bottom off of COOKED butternut squash and use knife to carefully cut remaining skin off.
  2. Cut in half and scoop out seeds!
  3. Scoop out and dice all of the butternut squash.
  4. Keep about 2 cups of it diced and the rest put into your slow cooker.
  5. Add the broth and greek yogurt and use an immersion blender or hand mixer to blend.
  6. Add the remaining squash, shallots and red pepper to the crockpot as well as all of the spices.
  7. Set on low for 2-4 hours.
  8. In the meantime, cook the ground turkey or black beans if you choose to and have this ready to add to the soup about 25-30 minutes before serving.
  9. Serve warm or make ahead to reheat for a fast meal addition.

My daughter enjoyed this immediately when she got home from school as a snack.  She chose BLACK BEANS!

 

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I had it the next day for lunch with ground turkey!  YUMMMMM!!!!

Stores great in plastic, sealed containers too!

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Let me know how you like it!
ENJOY!

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