Healthy Creamy Butternut Squash Soup

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It is definitely fall around here and I am so excited. It is by far my favorite season. And this fall something incredibly important is happening in our lives which I will write about more as the time comes closer. This event will pretty much be like Christmas morning times a million. Anyway, I love making winter squash soups in the fall. They are quick, easy, and healthy. I foresee myself making this quite often this fall since I just bought an immersion blender for this purpose alone. I am already in love with my new kitchen gadget. Instead of cleaning an entire blender, I just had to rinse off the attachment real quick. Who doesn’t love something that eliminates dishes? And the fact that my kids loved it, that always makes life easier too.

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Creamy Butternut Squash Soup

serves 4

1 medium butternut squash, peeled and cubed

1 large green onion, roughly chopped

3/4 cup reduced sodium chicken or vegetable broth

1/4 tsp garlic salt

1/8 tsp nutmeg

1/8 tsp cinnamon

1/2 cup plain greek yogurt

Place all ingredients besides the greek yogurt in a small crockpot and set on high for 5 hours. You could also set it on low and let it go all day while you are at work. We ate it at lunch, so therefore we used high heat.

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When squash is tender, add greek yogurt and use immersion blender and puree until desired consistency. I like mine a little chunky so I don’t puree it too smooth.

Top with extra greek yogurt and a sprinkle of nutmeg.

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It was mom, preschooler, husband, and baby approved…

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Nutritional Information

calories: 126

fat: 1 g

carbs: 27.5 g

dietary fiber: 4 g

protein: 6 g

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2 responses »

  1. Pingback: 30 Creamy Crockpot Soup Recipes | Stretching a Buck

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