Creamy Butternut Squash Soup



  • 2 medium butternut squash
  • drizzle of olive oil
  • kosher salt and pepper to taste
  • 2 cups chicken stock
  • 1/2 cup Greek-style yogurt (strained)
  • heavy cream for garnish (optional)
  • chopped chives for garnish (optional)


  1. Preheat oven to 375 degrees. Cut butternut squash in half and scrape out seeds. Brush cut sides with olive oil and sprinkle with kosher salt and pepper.
  2. Place the halves cut-side down on a rimmed sheet pan and pierce with a knife in a few spots. Roast for 45 minutes. Removed from the oven and cool.
  3. When the squash is cool enough to handle, scoop the soft flesh from the shells.
  4. Place the squash in a blender with chicken stock and Greek-style yogurt; purée. Add more or less chicken stock to adjust the finished thickness of your soup. Taste for seasoning and adjust if necessary.
  5. Garnish with a dribble of heavy cream and chopped chives. Can be served hot or cold.


6 servings

Nutrition Tip

There are over 40 different types of squash, including a long list of winter varieties like acorn, butternut and Hubbard squash. Because these types are widely available during the winter months, they are often times a perfect addition to any hot meal in the winter.

With their rich, orange flesh, winter squashes contain more carotenoids (a type of phytonutrient) and more vitamins and minerals than summer squashes. Just one half cup serving of winter squash is a good source of vitamin A, vitamin C, folate, manganese, potassium and fiber. Winter squashes contain beta-carotene, a type of carotenoid that may be helpful in the prevention of some types of cancer.

Source: Dana-Farber Brigham Cancer Center

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