Roasted Butternut Squash Soup
Active Time: 20 minutes
Total Time: 1 hour • Serves: 6
2 medium butternut squash (about 1-1/2 to 2 pounds each)
1 medium fennel bulb
2 tablespoons grape seed or Schnucks olive oil, divided
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 garlic cloves, minced (about 1 tablespoon)
1 large yellow onion, peeled and diced (about 2 cups)
6 cups vegetable or low-sodium chicken broth
1 container (6 ounces) plain Greek yogurt
1. Preheat oven to 425°F. Cut each squash lengthwise in half, then horizontally above seeded portion, making 8 pieces total; discard seeds and fibers. From fennel, remove fronds at top of bulb, reserving some frond sprigs for garnish. Cut bulb in half through core; trim and discard core.
2. Line large rimmed baking pan with aluminum foil; place squash and fennel on prepared pan. Drizzle with 1 tablespoon oil and rub into squash and fennel; sprinkle with salt and pepper. Turn squash and fennel, cut side down, on baking pan. Roast 40 to 45 minutes or until squash and fennel are fork tender. When cool enough to handle, remove squash with spoon and discard stem and skin; coarsely chop fennel.
3. In 5- to 6-quart saucepot, heat remaining 1 tablespoon oil over medium heat; add garlic and onion and cook 6 to 8 minutes or until onion is tender and translucent, stirring occasionally. Add broth, squash and fennel and cook 10 to 15 minutes to allow flavors to combine. Remove from heat. In blender, purée squash mixture in batches until smooth. Makes about 10 cups. Pour soup purée into 6 bowls and top with yogurt and fennel fronds.
Each serving: about 210 calories, 8 g total fat (3 g saturated), 5 mg cholesterol, 780 mg sodium, 35 g carbohydrate, 9 g fiber, 9 sugars, 9 g protein
Extra topping ideas: toasted nuts or seeds, roasted vegetables, shaved Parmesan cheese, crispy bacon, chutney, salsa, chives and/or fresh herbs.
For a thinner soup, add 1 to 2 cups additional broth.