Roasted Butternut Squash Soup

Few things are more comforting in the cold weather than a warm and creamy bowl of Roasted Butternut Squash Soup and this one is a cinch to make. Grab a sleeve of crackers and dig in.

Items used to make this recipe:

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• vitamin blender https://amzn.to/2W7i94g

• half sheet pan https://amzn.to/2Q46P33

• cutting board https://amzn.to/30eTytk

• super sharp Japanese edge knife https://amzn.to/2LGmrLS

• serrated peeler for tough-skinned fruits and vegetables https://amzn.to/2vW1IJe

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Roasted Butternut Squash Soup

serves 6-8

Printable Recipe

Ingredients

• 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 yogurt

Directions

1. Preheat oven to 375.

2. Cut butternut squash in half and scrape out seeds.

3. Brush cut sides with olive oil and sprinkle with Kosher salt and pepper.

4. Place the halves cut-side down on a rimmed sheet pan and pierce with a knife in a few spots, bake for 45 minutes.

5. Remove squash from the oven and allow to cool a bit; scoop the soft flesh from the shells (you should have about 4-5 cups).

6. Place the squash in a blender with chicken stock and Greek yogurt; blend until smooth.

7. Add more or less chicken stock to adjust the finished thickness of your soup.

8. Taste for seasoning and adjust if necessary.

Note

• 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.