Smoky Cumin Butternut Squash Soup

Every autumn I get excited to see the abundance of butternut squash soups available, either in canned form or in restaurants. But my excitement is always short lived because, as I taste test each one, I find they are sweet and that's not what I want.

Of course the squash is sweet but I've never been a fan of adding to that sweetness by pureeing apples into the mixture or, even worse, adding maple syrup, honey or sugar. Maybe it's just me but I want my desserts sweet and my soups savory.

Since I couldn't get my savory butternut squash soup fix any other way, I have to make it. But, it's so simple to do that I don't mind. I tend to make a pot of it on most Sundays and then have it for lunch during the week. Other savory spices would work well here but I love how the smoky taste of cumin balances the naturally sweet squash. The potato gives it thickness and body when it's pureed and the yogurt gives it a creamy richness without needing actual cream. Healthy and addictively delicious is a win-win. Enjoy!

Yield: 8 Servings

Author: Anita Schecter

Smoky Cumin Butternut Squash Soup

prep time: 20 Mcook time: 25 Mtotal time: 45 M

Recipe for a butternut squash soup, flavored with Greek yogurt and smoky cumin.

ingredients:

• 2 Tablespoons unsalted butter
• 1 Onion, peeled and sliced
• 1 Teaspoon ground cumin
• 1/2 Teaspoon garlic powder
• 3 Tablespoons all-purpose flour
• 4 Cups low fat, low sodium chicken stock
• 1 Large butternut squash, peeled, seeded and cut into chunks
• 1 Large baking potato, peeled and cut into chunks
• 1 Teaspoon salt
• 1/4 Teaspoon ground black pepper
• 1 Cup Greek style yogurt

instructions:

How to cook Smoky Cumin Butternut Squash Soup

1. Add the butter and sliced onion to a large soup pot or Dutch oven. Cook on medium heat for a few minutes until the onion begins to color slightly. Stir in the ground cumin and garlic powder and continue cooking for another minute.
2. Stir in the all-purpose flour and cook for an additional minute. Whisk in the chicken stock and continue cooking and whisking until the flour is fully incorporated.
3. Add the butternut squash and potato and stir in the salt and ground black pepper. Bring to a boil, cover, reduce the heat to medium low and cook for 25 minutes or until the vegetables have softened.
4. Remove from the heat and puree using a hand-held immersion blender or a regular blender. Stir in the yogurt and serve.

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