Butternut Squash and Sage Soup

This velvety, smooth butternut squash soup gets its creaminess from Greek yogurt and milk.

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PREP TIME: 15 minutes

COOK TIME: 1 hour 5 minutes

SERVINGS: 3

TOTAL TIME: 1hour 20 minutes

Ingredients

1 medium-sized butternut squash

1 tablespoon chopped fresh sage

1 (14.5 ounce) can reduced-sodium chicken broth

1 teaspoon Kosher salt

1⁄4 cup milk

1⁄4 cup Greek yogurt

1 tablespoon orange juice

Additional fresh sage (optional)

Notes

Yield may be 3-4 servings (3 1/2 cups)

Source of recipe: Regan Jones, Healthy Aperture

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Instructions

Preheat oven to 400°.

Place uncut squash on a baking sheet and bake for 1 hour. Remove from oven; let cool slightly. Slice in half lengthwise and discard seeds.

Scoop cooked pulp into a medium saucepan. Place over medium-high heat. Add sage and chicken broth; bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat. Stir in remaining ingredients. Purée with a handheld blender (or place in blender or food processor to puree). Serve warm. Garnish with fresh sage, if desired.