1/4 cup non fat greek plain yogurt (or sour cream)
Pepper to taste
Sea salt to taste
Instructions
In large baking pan, toss oil, squash, garlic, onions, s/p, sage & thyme. Roast on over @ 425 degrees for approx. 40 minutes or until soft.
Add cooked ingredient's to chicken broth in large pot on stove top, boil/simmer for approx. 15 minutes (want to infuse the chicken broth with the flavor of the roasted veg/herbs). Working in batches, puree the soup in a blender (be cautious to only add a few ladles at a time as it will push the hot ingredients over the top and burn you), After all has been blended, may whisk in (or blend in as you go) the yogurt or sour cream.
Originally Submitted
2/11/2017
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