Pumpkin Spice Butternut Squash Soup
Simmer up a light and tasty fall soup, made creamy with coconut milk and Greek yogurt.
Ingredients
- 1 tablespoon olive oil
- ⅓ cup chopped onion
- 2 cloves garlic, minced
- 8 cups peeled and cubed butternut squash
- ⅔ cup chopped apple
- ½ cup chopped carrot
- ¾ teaspoon kosher salt
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon black pepper
- 1 (14.5 ounce) can reduced-sodium chicken broth
- 1 (14 ounce) can unsweetened light coconut milk
- 1 tablespoon packed brown sugar (see tips)
- 5 tablespoons plain nonfat greek yogurt
- 5 tablespoons salted roasted hulled pumpkin seeds (pepitas)