Ingredients
- 3-lb butternut squash, peeled, seeded and cut into 1-inch cubes
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground ginger
- 1 tsp smoked paprika
- 1/4 tsp ground nutmeg
- 3/4 cup Wallaby Organic® Aussie Greek Whole Milk Plain yogurt
- Salt and pepper, to taste
- Additional cup Wallaby Organic® Aussie Greek Whole Milk Plain yogurt, for serving
- Pepitas, for garnish
- 2 tbsp freshly chopped herbs such as sage, thyme, parsley
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Preparation
Step 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 2
Toss squash with olive oil and salt. Spread onto baking sheet and bake for 30-40 minutes, tossing occasionally, until pieces can be easily pierced with a fork.
Step 3
In large pot, combine baked squash, vegetable broth and spices. Bring to boil, then lower heat and simmer for another 10 minutes.
Step 4
Using an immersion blender, puree mixture until smooth.
Step 5
Add yogurt and additional salt and pepper to taste. If desired, add additional broth to thin out to desired consistency.
Step 6
Serve topped with additional yogurt, pepitas and freshly chopped herbs.
Shop the recipe!
Step 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 2
Toss squash with olive oil and salt. Spread onto baking sheet and bake for 30-40 minutes, tossing occasionally, until pieces can be easily pierced with a fork.
Step 3
In large pot, combine baked squash, vegetable broth and spices. Bring to boil, then lower heat and simmer for another 10 minutes.
Step 4
Using an immersion blender, puree mixture until smooth.
Step 5
Add yogurt and additional salt and pepper to taste. If desired, add additional broth to thin out to desired consistency.
Step 6
Serve topped with additional yogurt, pepitas and freshly chopped herbs.
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