Roasted winter squash is blended with fresh sage for a smooth, elegant soup lightened up with Greek yogurt
1 medium butternut squash, peeled, seeded and chopped
3 Tbsps. olive oil, divided
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1 Tbsp. chopped fresh sage
1 (15.5-ounce) can chicken or vegetable broth
1/4 cup milk
1/4 cup Greek yogurt
Heavy cream, for garnish
Chopped walnuts, for garnish
Preheat oven to 400. Line a baking sheet with parchment paper.
Place butternut squash onto prepared baking sheet. Add 2 tablespoons olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast until softened and cooked through, about 40 minutes. Let cool 5 minutes before pureeing in a blender until smooth.
Heat remaining 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and sage and cook, stirring frequently, until fragrant, about 1-2 minutes. Add chicken broth and 1/2 teaspoon salt and bring to a boil; reduce heat and simmer for 5 minutes. Remove from heat and stir in milk and Greek yogurt.
Puree with an immersion blender; season with salt and pepper to taste.
Serve immediately, garnished with heavy cream and walnuts.
Recipe adapted from The Professional Palate and Cupcakes & Kale Chips