Adjust the amount of milk to make it as thick as you like. Makes 4 servings
Ingredients
1 butternut squash (large – about 3 pounds)
1 teaspoon olive oil
1 teaspoon salt
1/4 teaspoon black pepper
3 cups milk (or vegetable broth)
4 tablespoons plain low-fat or non-fat yogurt (optional topping)
Instructions
Preheat the oven to 425oF and line a baking sheet with parchment paper. Carefully cut the butternut squash in half lengthwise and remove the seeds. Place the squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Rub the oil over the inside of the squash and sprinkle with salt and pepper. Turn the squash face down and roast until it’s tender and completely cooked through, about 40 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Working in batches, scoop out the squash into a blender or food processor, add milk and blend. Transfer each batch to a soup pot. Warm the blended soup in the pot over medium heat, stirring often. Serve in bowls with a dollop of plain yogurt on top, if desired.
