|Oven Roasted Butternut Squash Soup with Greek Yogurt - ButterYum|
Oven Roasted Butternut Squash Soup with Greek Yogurt and Chives
2 medium butternut squash
drizzle of olive oil
Kosher Salt and Pepper to taste
2 cups chicken stock (try my homemade, or store bought low-sodium)
1/2 cup Greek-style yogurt (strained)
Heavy cream for garnish
Preheat oven to 375. Cut butternut squash in half and scrape out seeds. Brush cut sides with olive oil and sprinkle with Kosher salt and pepper. Place the halves cut-side down on a rimmed sheet pan and pierce with a knife in a few spots. Roast for 45 minutes. Removed from the oven and allow to cool a bit.
When the squash is cool enough to handle, scoop the soft flesh from the shells - you should have about 4-5 cups. Place the squash in a blender with chicken stock and Greek-style yogurt; puree. Add more or less chicken stock to adjust the finished thickness of your soup. Taste for seasoning and adjust if necessary. Can be served hot or cold. Garnish with a dribble of heavy cream and chopped chives.
Note - cold temperatures "mask" flavor, so this soup may need additional salt and pepper when serving chilled.
Greek Yogurt can be found in most grocery stores - it's much thicker than traditional yogurt, but you can use strained traditional yogurt in a pinch.