Creamy Butternut Squash Soup

Breads & Sandwiches, Side Dish, Soups

Rachel Jelliff

Bradford County Dairy Princess

Ingredients

(Herb Yogurt Swirl)

  • ½ cup plain GREEK YOGURT
  • 2 tablespoons MILK
  • ½ teaspoon chopped fresh thyme or ¼ teaspoon dried thyme leaves
    ¼ teaspoon garlic salt

(Soup)

  • 1 tablespoon BUTTER
  • 1 cup coarsely chopped onion
  • 1 butternut squash, peeled, cut into 1-inch pieces
  • 3 cups chicken broth or vegetable broth
  • 1/8 to ¼ teaspoon ground red pepper
  • Salt
  • Parmesan Pepita Crisps

Directions

(Herb Yogurt Swirl)

Mix all ingredients in a small bowl. Cover and refrigerate until serving.

(Soup)

Heat BUTTER in a 3-quart saucepan on medium heat until melted. Add onion, sauté until tender, about 3 minutes. Add squash, broth, and ground red pepper. Bring to a boil, reduce heat to low. Cover and simmer until squash is tender, about 40
minutes. Puree squash mixture in a blender. Return pureed mixture to pan, season with salt. To serve, bring soup to a boil. Ladle into a
shallow soup bowl. Swirl Herb Yogurt on top. Serve with Parmesan Pepita Crisps.