A new and interesting take on butternut squash soup.
1 medium buttercup or butternut squash (about 2 ½ pounds)
3 Tbsp butter
¼ cup chopped onion
1 teaspoon minced garlic
3 cups vegetable stock
2 cups fresh or frozen corn kernels
1 Tbsp fresh sage, chopped
1 teaspoon salt
½ teaspoon ground black pepper
1/3 cup plain Greek yogurt
1 Tbsp fresh, chopped parsley, for garnish
Heat oven to 350 °F.
Cut squash in half lengthwise and scoop out and discard seeds. Place squash halves cut side down on a baking sheet lined with parchment.
Bake for about 45 minutes or until tender and easily pierced with a knife.
Melt butter in a large saucepan over medium heat; add onions and cook, stirring often, until tender and translucent. Add garlic and stir until fragrant. Remove pan from heat.
Remove peel from squash and place squash flesh into blender with half of the vegetable stock. Puree until smooth. Pour into saucepan.
Add 1 cup corn kernels to blender with remaining vegetable stock and puree. Pour into saucepan and add remaining corn.
Stir in sage, salt and pepper, return to heat and bring soup to simmer; cook for 5 minutes. Remove from heat and whisk in yogurt. Top with parsley and serve.