A Healthy Recipe from Our Partners at Morris Hospital and Healthcare Centers
Roasted Butternut Squash Soup
- 1 1/2 cups fat-free, plain Greek yogurt
- 1 butternut squash, about 2 ½ lbs
- 1 tablespoon extra virgin olive oil
- 2 cups Vidalia onion (peeled, chopped)
- 2 fresh garlic cloves (chopped)
- 1 teaspoon fresh thyme (chopped)
- 1 bay leaf
- 1-quart water
- 1 pinch nutmeg
- 1 1/4 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- Preheat oven to 400°F convection.
- Cut squash lengthwise and remove seeds with a spoon. Season both squash halves with 1 tsp. of extra virgin olive oil and ½ tsp. salt. Wrap in foil and place in baking tray or dish.
- Roast squash halves for 1 hour or until fork-tender. Remove from oven and let cool enough to handle. Remove skin from the squash and set aside.
- Place the remaining 2 tsp. of extra virgin olive oil, onion, carrots, garlic, bay leaf, thyme, and 1 tsp. of salt in a pot on medium heat. Cook, stirring regularly until onions are translucent and carrots are tender, about 10 minutes. Add 1 quart of vegetable stock and roasted squash, and cook on a low simmer for 30 minutes with the lid on. Remove bay leaf from soup. Place soup mixture into a blender with remaining 1 tsp. of salt, nutmeg, black pepper, and ½ cup non-fat Greek yogurt. Blend on high until smooth, about 1 minute. Portion into 6 bowls, divide 1 cup of yogurt into dollops on top of each soup and serve immediately. This Heart-Check Certified recipe is brought to you by Chobani.