Low Fat Creamy Butternut Squash Soup
Indulge in a bowl of comfort with this Low Fat Creamy Butternut Squash Soup, a wholesome and flavorful recipe that’s as nutritious as it is satisfying. Perfectly balancing velvety smoothness with vibrant fall-inspired flavors, this soup combines tender butternut squash, aromatic garlic, and warming spices like ground cumin and ginger to create a dish that’s both light and hearty. With a touch of low-fat yogurt for creaminess and optional fresh parsley for garnish, this recipe is ideal for health-conscious food lovers seeking rich flavors without the guilt. Ready in about an hour and packed with nourishing vegetables, this easy-to-make soup is perfect for cozy weeknight dinners or impressing guests at seasonal gatherings. Discover why this low-fat butternut squash soup deserves a spot on your go-to recipe list!
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Recipe Information
Ingredients
- 2 pounds peeled, seeded, and diced butternut squash
- 1 tablespoon olive oil
- 1 medium, chopped onion
- 1 medium, chopped carrot
- 1 medium, chopped celery stalk
- 2 cloves, minced garlic
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup plain low-fat yogurt
- 2 tablespoons chopped (optional, for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are tender.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the diced butternut squash, vegetable broth, cumin, ginger, salt, and black pepper to the pot.
Bring the mixture to a boil, then reduce the heat to low and simmer for about 30 minutes or until the squash is tender.
Turn off the heat and allow the soup to cool slightly, then blend it until smooth using an immersion blender. Alternatively, you can transfer the soup in batches to a countertop blender, being careful as it's hot.
Stir in the low-fat yogurt until well combined, and check the seasoning, adjusting salt and pepper as needed.
Reheat the soup gently over low heat if needed, without bringing it to a boil.
Serve the soup hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
1043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 4802 mg | 209% | |
| Total Carbohydrate | 188.1 g | 68% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 50.4 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 844 mg | 65% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 5220 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
