For Thanksgiving, we have yet again temptation and opportunity to get off track. So enjoy yourself while still eating healthy! Here is a seasonal soup with an antioxidant and protein benefit that is sure to be a hit at your gathering:
Butternut Squash Soup with Greek Yogurt (8 servings)
- 1 butternut squash (halved and seeded)
- 2 large onions (peeled and quartered)
- 1 medium head garlic
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon brown sugar
- 1 teaspoon mild curry powder (optional)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cinammon
- 1/4 teaspoon ground nutmeg
- salt and pepper to taste
- 1 cup greek yogurt
- 1/4 cup chopped fresh parsley (optional)
- Preheat oven to 350 degrees .
- Line a baking sheet with aluminum foil or parchment paper.
- Place squash halves and onion on the baking sheet. Wrap garlic in foil, and place on sheet.
- Roast in oven for 45-60 minutes until the quash is tender. Once out of the oven, let cool for handling.
- Squeeze garlic cloves into a food processor. Scrape squash flesh and add to the food processor, along with the onion.
- Puree until smooth, adding some vegetable broth until desired consistency.
- Place puree in a large covered stovetop pot and add remaining broth.
- Add the remaining seasonings/spices (save parsley for presentation) and bring to a boil.
- Let gently simmer for ten minutes.
- After removing from heat, stir in the Greek yogurt. Certain Greek yogurts are often thicker than typical yogurt, so it may not dissolve uniformly.
- If you prefer, garnish with parsley upon presentation.