Pumpkin or Butternut Squash Soup
Ready In: 40 mins
Serves: 6
Yields: 1 pot
Ingredients
- 1 (12 ounce) can canned pumpkin (non-flavored) or 2 cups fresh mashed boiled pumpkin (Can also substitute for 2 cups fresh boiled butternut squash)
- 3 cups chicken stock
- 1 diced onion
- 1 crushed garlic clove
- 3⁄4 cup Greek yogurt
- 2 tablespoons butter or 2 tablespoons margarine
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
Directions
- Bring chicken stock to a simmer in a big pot and add pumpkin.
- Sauté onion and garlic, then add to the pot.
- Bring mixture back to a simmer and add Greek yogurt and butter.
- Stir until mixture is smooth.
- Add spices, adding extra salt and pepper to taste.
- Heat on low for 10 minutes before serving.
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