Roasted Squash Soup

This versatile butternut squash recipe from Maple Hill Creamery is a perfect soup to accompany any holiday feast.
Photography By Brie Passano | November 19, 2016

About this recipe

This soup is simple and wholesome enough to stand alone as a bone-warming lunch when the winter winds whip us numb. (Bonus: It’s a kid-friendly soup that stays velvety and hot in a lunchbox thermos). Drizzle a bit of yogurt on top with some fried sage leaves if you’re feeling fancy. 


Makes 4–6 servings

5–6 cups peeled and chopped butternut squash
1 sweet onion, peeled and roughly chopped
2 tablespoons olive oil
Salt to taste
4 cups chicken or vegetable stock
1⁄2 teaspoon ground white pepper
1 cup Whole Milk Drinkable Maple Yogurt, room temperature 

Preheat oven to 425°. Line a large baking sheet with foil and cover with chopped squash and onions. Drizzle with olive oil and a few sprinkles of salt. Don’t crowd vegetables; use two sheets if necessary. Roast in oven until squash and onions are tender and browning, about 30–35 minutes depending on the size of your dice and baking sheets. Remove from oven to cool. Heat stock in large saucepan, add roasted vegetables, and bring to simmer. Puree in batches in blender or with stick blender until smooth (be careful of the hot liquid!). Return to pan over very low heat. Slowly stir in yogurt. Taste and adjust for salt, if necessary. Serve immediately. 

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