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Butternut Squash Soup with Thyme

Phase 2B        Beginner

Kindly Submitted by

The Picky Eater

Butternut Squash Soup with Thyme

Ingredients

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  • 1 Butternut Squash, peeled, seeded and cut into 1-inch cubes
  • ½ Yellow Onion, diced
  • 2 Cloves Garlic
  • 3-4 Sprigs of Fresh Thyme
  • Vegetable Stock, 4 Cups
  • Extra Virgin Olive Oil, 1 Tbsp
  • Cumin, 1/4-1/5 Tsp
  • Nutmeg, 1/4 Tsp
  • Cinnamon, 1/4 Tsp
  • Salt & Pepper, to taste

Nutritional Info

  • Serving Size: 4
  • Calories: 150
  • Carbs: 26.3g
  • Fat: 4g
  • Protein: 2g
  • Sodium: 84mg
  • Sugar: 1g

Directions

1. Cook the onion, garlic, and thyme in the olive oil until the onion has softened, about 5 minutes. Add the squash and sauté for another minute or so.

2. Add the vegetable stock, bring to a simmer and cook until the squash is tender - about 30 minutes. Season with cumin, nutmeg, cinnamon, black pepper and salt, and stir to combine. Let simmer a few minutes more and then remove from heat.

3. Using a hand blender, puree the soup into a creamy, smooth consistency.

4. Return to heat, and let the soup warm through.

5. Serve in bowls and top with freshly grated parmesan cheese.

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