Description
A creamy and comforting zucchini and butternut squash soup that is perfect for any season. This soup is easy to make, packed with flavor, and naturally gluten-free and vegetarian.
Ingredients
1 medium butternut squash (about 2 pounds), peeled, seeded, and diced into 1-inch cubes
2 medium zucchinis (about 1 pound), diced into 1-inch pieces
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups vegetable broth
1 tablespoon olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
Salt, to taste
Black pepper, to taste
1/4 cup plain Greek yogurt (for garnish, optional)
Fresh parsley, chopped (for garnish, optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 5 minutes, stirring occasionally, until the onion is translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Add the diced butternut squash, zucchini, dried thyme, and dried sage. Stir to combine.
Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, reduce the heat to low and simmer uncovered for 25 minutes, or until the vegetables are tender.
Remove the pot from heat and allow the soup to cool slightly for 5 minutes.
Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
Season with salt and black pepper to taste.
Ladle the soup into bowls and garnish with a dollop of plain Greek yogurt and chopped fresh parsley if desired.
Serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes