butternut squash soup

Soup served for sipping is so much fun–guests feel decadent sipping soup out of champagn flutes, small bud vases, or even stemmed glassware. We chose to serve skinny butternut squash soup for the vibrant color and sweet nutty flavor.

What You’ll Need

Makes 12 / 4 oz. servings

• 1 (2–3 pound) butternut squash
• 2 tablespoons unsalted butter
• 1 medium onion, diced into medium-sized pieces
• 4 cups chicken stock
• ½ tablespoon nutmeg
• Salt and freshly ground black pepper–to taste
• 1 tablespoon cinnamon
• 1 cup of plain fat-free yogurt
• 6-8 stemless Champagne glasses, bud vases or pretty tea cup
• Fresh thyme

Let’s Do It!

• Peel and seed the squash and cut into large chunks
• Roast squash in the oven for 30 minutes at 325 degrees or until the squash is soft all the way through and then let it cool, then cut cooled squash into 1″ chunks
• In a large pot melt the butter; add the onion and cook until it’s translucent, then add squash and 4 cups of stock—bring to a simmer and cook until squash is tender, about 15–20 minutes.
• Place squash mixture in a blender and puree—if the soup is too thick, add more chicken stock
• Return blended squash to pot—stir in nutmeg, salt, and pepper; adjust the seasoning to taste
• Mix the cinnamon and yogurt—garnish soup with a small dollop of the yogurt mixture and top with a small sprig of thyme