Ingredients
- 2 lbs Butternut Squash (peeled pieces cut into approx.. 2” pieces
- 6 cups Turkey Broth or Vegetable Broth
- 1 cup tangy Plain Yogurt
- 1 tbs Dehydrated Garlic or Garlic Powder
- 1 tsp each Salt/Pepper
- 4 tbs Chili Crisp
- Spray Avocado Oil (or other neutral-flavored spray oil, like grapeseed)
Preparation
- Preheat oven to 400 degrees
- Place Butternut Squash in a large bowl and spray with Spray Oil and then toss to distribute Oil evenly
- Spread Squash in an single layer on a sheet pan and sprinkle Dehydrated Garlic, Salt, and Pepper evenly over Squash
- Place in oven and roast Squash for 25-30 minutes or until a fork pierces the Squash easily
- Move Squash to a large stock pot. Put on low heat.
- Add 5 cups of Broth
- Use an immersion blender to break down Squash and create a smooth mixture with the Broth (Don’t have an immersion blender? Put ¼ of the Squash and 1 ¼ cup of the Broth in a regular blender and puree until smooth. Continue until all the Squash is pureed and return results to stock pot.)
- Add more Broth until soup is consistency you like.
- Stir in Yogurt.
- Serve with a small dollop of Chili Crisp in center of individual bowls that guests can stir into the soup themselves. Keep a bowl of Chili Crisp on the side for those who want a bit more.