Greek Yogurt and Butternut Squash Soup


I love cooking with Greek Yogurt!

I use Greek Yogurt most of the time when a recipe calls for whole milk or cream as Greek Yogurt makes for a great substitute.

Greek Yogurt and Butternut Squash Soup

Greek Yogurt and Butternut Squash Soup

Did you know that butternut squash is a fruit?

Butternut squash a winter squash which, like it's squash relatives, grows on a vine. One cup of butternut squash is about 60 calories and will give you some fiber, vitamin C, manganese, magnesium, potassium,vitamin A and vitamin E. Using butternut squash in a soup recipe is a delicious way to enjoy this fruit as an appetizer or even as a meal in itself.

I see a lot of beautiful and yummy kinds of squash this time of the year in my local grocery stores.
Sometimes I will buy them because they look so interesting. I will bring them home and then look for something to do with them. Making soup seems to be a no-brainer as the weather is cooler now and we are looking for something hearty to eat.

Greek Yogurt and Butternut Squash Soup

A normal creamy soup this time of the year would usually call for some kind of a heavy cream or whole milk. I normally do not have have heavy cream or whole milk around but, I do have Greek Yogurt on hand. So, I use my Greek Yogurt a lot in my recipes.

How to make Greek Yogurt and Butternut Squash Soup

Here is how to prepare your butternut squash.

  • 2 tablespoons of butter (can sub in an alternative if needed)
  • 1 clove garlic minced
  • 1/2 cup of chopped onion- I use sweet
  • 1 celery stalk chopped
  • 1/4 cup of chopped carrots
  • 1 medium butternut squash (peeled, cubed, seeded)
  • 1 cup of cubed apple chunks (I use Granny Smith)
  • 4 cups of chicken stock (can use bullion)
  • 1/2 cup of Greek Yogurt (can sub in sour cream)

Directions on how to make this:
  • In a large pot set on medium heat, saute your butter with your onion and garlic for about 3 minutes or until the garlic and onion become a bit translucent.
  • Add your celery, carrots, squash and apple to the pot and continue to cook for another 5 minutes on medium, stirring occasionally.
  • Add the chicken stock to the pot and bring the soup to a boil.
  • Once your soup starts to boil, reduce the heat to low and simmer for a half hour, stirring as needed.
  • Now you will need to puree this. You can use a food processor or blender to do so. This works best by splitting up the soup into batches. Puree each batch until smooth. When transporting the soup between the pot and the blender or processor, be careful as it may be hot. You will also need an additional pot to hold the soup that had already been pureed while you work with the other batches.
  • When all of the batches of soup have been pureed, carefully transfer the soup back to your pot (or you can alternatively use the second pot that was used to hold the pureed soup). Place the soup in the pot on the stove to keep warm until serving. You can also serve the soup cool.
  • Serve with drizzled yogurt on top.

*when transferring this, take needed precautions for warm/hot items.

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  • Yum


  1. My daughter is going to love this soup! Thanks so much for the recipe. I submitted it to Stumble and Digg.

  2. Hello;
    Looks so delicious.
    Thanks for the recipe.
    Enjoy your weekend!



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