Butternut Squash Soup


  • 1 tbsp. olive oil
  • 2 cups chopped onion
  • ½ tsp. ground nutmeg
  • 4 cups butternut squash, peeled and cubed
  • 1 medium apple (cored and peeled)
  • 1½ cups low-sodium chicken stock
  • 1 tsp. sea salt
  • ¼ cup plain Greek yogurt


Heat olive oil in large saucepan over medium heat. Add onion and nutmeg; sauté 6 minutes or until tender. Add squash and apple; cook 2 minutes, stirring frequently. Add stock and sea salt, bring to boil; reduce heat and simmer 30 minutes or until squash and apple are tender. Place squash mixture in a blender or food processor and blend until smooth. Return squash mixture to saucepan and cook until thoroughly heated. Ladle into bowls and top with yogurt.

Nutrition Facts:

Serving Size: 1 cup; Calories: 159; Fiber: 5g; Protein: 4g.


Written by Renew Life

At Renew Life, we believe a healthy gut is a happy gut. For nearly two decades we have been formulating superior quality digestive care supplements to help people achieve optimal health from the inside out.* We proudly stand behind the quality, purity, and potency of every product we make.