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–+ servings
nutritious butternut squash soup

High Protein Butternut Squash Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Blender or immersion blender
  • 1 Ladle
  • 1 sharp knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 Wooden spoon

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 medium butternut squash peeled and cubed
  • 4 cups vegetable broth
  • 1 cup canned chickpeas drained and rinsed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup Greek yogurt
  • 2 tablespoons pumpkin seeds toasted

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and minced garlic, sauté until onion is translucent.
  • Stir in the cubed butternut squash and cook for 5 minutes.
  • Pour in the vegetable broth and bring to a boil.
  • Reduce heat and simmer for 15 minutes or until squash is tender.
  • Add chickpeas, cumin, salt, and pepper to the pot.
  • Use a blender or immersion blender to puree the soup until smooth.
  • Stir in Greek yogurt until well combined.
  • Allow the soup to rest for 5 minutes before serving.
  • Garnish with toasted pumpkin seeds before serving.

Notes

For an extra creamy texture, ensure the butternut squash is fully cooked and tender before blending; this will make the soup smoother. Adjust the consistency by adding more vegetable broth if necessary. If you prefer a spicier version, consider adding a pinch of cayenne pepper.
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