Butternut Soup with Cardamom and Vanilla Yogurt
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 1 tablespoon coconut oil
  • 1 onion, sliced
  • 1 medium butternut squash, peeled and cut into 1” dice
  • 1 cup diced celeriac (about ½ a root)
  • 1 cup diced carrots (one large or 2 small)
  • 1 Braeburn or Corland apple, peeled and diced
  • 1 teaspoon minced fresh ginger
  • ¾ teaspoon ground cardamom
  • ⅛ teaspoon sea salt
  • 5 cups chicken broth
  • 1 small container Maple Hill Creamery Greek Vanilla Yogurt (or plain greek yogurt, but use full fat!)
  • Cilantro for garnish
  1. Turn your Instant Potto “sauté” (or heat a soup pot over medium heat)
  2. Melt the coconut and add the onion.
  3. Sautee for about five minutes, stirring occasionally
  4. Add the butternut, celeriac, carrots, apple, ginger and cardamom and sautee for another few minutes, until fragrant.
  5. Add the chicken broth and stir well
  6. If using a soup pot, simply place the lid on and simmer for 35 minutes, stirring occasionally then follow the steps below.
  7. If using an Instant Pot:
  8. Place the top on the Instant Pot and lock it
  9. Set the Instant Pot to Manual, 15 minutes
  10. Manually release the pressure when the time is done.
  11. Puree the soup with an immersion blender or work in batches in a blender
  12. Garnish with a big dollop of yogurt minced cilantro
Recipe by Sustainable Dish at https://sustainabledish.com/butternut-soup-cardamom-vanilla-yogurt/