Perfect for a cool winter evening or a quick lunch on the go, this satisfying soup would pair excellently with a grilled cheese or side salad. If butternut squash is not currently in season, frozen butternut squash works just as well.
1 large butternut squash, diced
1 medium onion, diced
2 cloves of garlic
3 cups of vegetable or chicken stock
¼ cup chives, chopped
Greek yogurt, for topping
1. Combine diced butternut squash, onion, garlic, and vegetable stock in a medium stockpot.
2. Cook on medium heat until butternut squash and onion are tender, about 20-25 minutes.
3. Blend mixture in the blender until desired texture is achieved.
4. Place soup in serving bowls and top with Greek yogurt and chives. Enjoy!
Nikki Kuhlmann is currently a senior at South Dakota State University majoring in dietetics and minoring in biology. Nikki plans to graduate this spring and hopes to land a dietetic internship in North Carolina, which she plans to make her permanent home. Kelsey Johnson is a Junior at South Dakota State University majoring in Dietetics & Pre-Medicine with a minor in Health Education. She plans to become a Registered Dietitian Nutritionist then go on to Doctor of Osteopathic Medicine School.