Recipe: Butternut Squash Soup

Ingredients:

  • 2 Small butternut squash (grilled – takes 90 mins)
  • 1 Head of garlic
  • 1 tsp Dry Oregano
  • 1 tbsp Paprika
  • 4 sprigs of Sage
  • Olive oil
  • Salt & Pepper to taste

  • 1 Shallot, finely chopped

  • 1/3 cup White dry wine
  • 1 cup Greek Yogurt
  • 3.5 oz Parmigiano reggiano

Directions:

1. Squash puree: Bake butternut squash and garlic at 350° F in the oven for 1 hour. Pre-season the butternt squash with salt, pepper, paprika, fresh thyme and olive oil. Blend baked butternut squash and garlic to create a smooth puree.

2. Flavor Base: Sauté the sage and set aside. Sauté chopped shallots in olive oil until translucent.

3. Deglaze and simmer: Add a splash of white dry wine, allowing it to reduce slightly. Blend in the squash puree and stir in oregano.

4. Season with salt and pepper. Serve and add small amount of greek yogurt to taste.

5. Final Touch: Add a generous sprinkle of parmigiano reggiano.

Servings: 6, Calories: 814, Total Fat: 45g, Saturated Fat: 18.1g, Cholesterol: 48mg, Sodium: 416mg, Total Carbohydrates: 96.6g, Dietary Fiber: 50.2g, Total Sugars: 5.6g, Protein: 40.8g