Ingredients
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
Directions
- 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.
