Ingredients
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1 SquashButternut or any other fall squash
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1 Onion
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1 Green onion
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1/2 cup Greek yogurt
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1/4 cup Almonds
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1 quart Vegetable broth
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Salt
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Pepper
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2 tbsp Olive Oil
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1 Lime
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2-3 cloves Garlic
Directions
Steps
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1
Done
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Preheat your oven to 350 |
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2
Done
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Clean your squash and chop it up into 2-3” squares |
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3
Done
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Roughly chop your onion into 6 to 8 pieces |
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4
Done
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Use the olive oil to coat the squash, garlic and onion and place them in a baking dish and place into the oven for 30 minutes or until browned |
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5
Done
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Remove from oven and put into a pot on the stove and add your vegetable broth. You may want to add some water as well. Add salt and pepper and bring to a medium summer. Cook for 20 minutes |
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6
Done
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Use an immersion blender (wand) And blend into a creamy soup. Add water as necessary to get a good soupy consistency |
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7
Done
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Chop up your almonds and toast them in a pan |
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8
Done
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Dice your green onions and set them aside |
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9
Done
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Mix lime juice into your Greek yogurt and set aside |
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10
Done
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Serve a hearty bowl of soup And top with almonds, a dollop of Greek yogurt, and green onion |
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11
Done
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If you'd like to add some protein to the soup to make it heartier, you can incorporate some cooked shredded chicken or cooked beef at this point. Just mix it in! |
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12
Done
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Finally, season with a little pepper and add any spice you wish. I like to top with a little bit of cumin, cayenne pepper, or smoked paparika |
