Sunday Soup: Butternut Squash With Greek Yogurt

Butternut squash soup is one of my favorites to make. It’s relatively easy and can feed lot’s of hungry people and it’s healthy. Here is a recipe slightly different from the rest. I like to add greek yogurt to mine to give it a slightly tangy taste and fluffier texture.

Ginger Butternut Squash Soup

1 butternut squash

4 cups of chicken broth

1/4 cup greek yogurt

1 tsp ginger powder

1 tsp salt or to taste

squash soup

Preheat oven to 400˚ slice the squash in half and place face-up on baking sheet covered in foil. Bake for about 45 minutes or until soft. Cool squash, peel and cube into 1″ pieces. Once you have cut the squash place it in a blender with 4 cups broth, yogurt, ginger and salt. Blend until smooth. Heat and serve sprinkled with pecorino romano cheese (I like to put this on everything in place of salt).

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