Roasted Butternut Squash Soup
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
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, bake for 45 minutes.
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).
Place the squash in a blender with chicken stock and Greek yogurt; blend until smooth.
Add more or less chicken stock to adjust the finished thickness of your soup.
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.