Butternut Squash Soup
1 tsp extra virgin olive oil
1/2 red onion, minced
1 medium to large butternut squash, cubed
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp chili powder
1/2 tsp dried thyme
salt and black pepper
2 cups apple cider
4 cups chicken broth (or veggie broth)
1/4 cup plain Greek yogurt
Heat olive oil in a soup pot over a medium-high heat. Once the pan has heated, cook the onion until transparent. About 3-4 minutes.
Add in the squash and season with spices, salt and lots of black pepper. Adjust spices to your liking as this soup will have a kick.
Add cider and broth to the pot and cover. Bring to a boil, then reduce to a simmer and keep the lid partially covered. Cook soup until squash is fork tender. This will take about 15-20 minutes.
Blend everything in a blender, 1/2 the pot at a time to avoid splashing hot liquid. Blend each half with half of the yogurt.
Pour blended soup back into the pot and serve on it's own, or with seasonal fall veggies!