Roasted Squash Soup
2 small butternut squash
1 acorn squash
1 med yellow squash
2 cloves of garlic
2-3 tbsp rosemary
4 oz fat free cream cheese – room temp- cut into cubes
1 cup plain greek yogurt
2 cups chicken broth
salt and pepper to taste
Preheat oven 400*. Line baking sheet with parchment paper
Cut squash in half and remove seeds
Remove skin from onion and from garlic, leaving both whole
Place squash, carrots, onion, and garlic on baking sheet and drizzle with olive oil and sprinkle with rosemary. Bake for 40 minutes, or until squash is tender.
Once cool enough to handle, remove flesh of squash and cut into pieces. Cut onion into quarters. and cut carrot into pieces.
In food processor, put in half of the squash, garlic cloves and 1 cup of broth, puree. As mixture is processing, add cream cheese and continue to puree. Add 1/4 cup of broth, and continue to puree. Then add carrots and 1/4 cup of broth, continuing to puree. Add remaining squash and yogurt and continue to puree for about a minute, until smooth.
Transfer puree to pan over med-med low heat. Add remaining broth and salt and pepper to taste. Once thoroughly heated, serve!
Makes about 8 cups.
*I like to top mine with a little shredded cheese and a delicious grilled cheese sandwich. 🙂
*You can boil the squash, carrots, onion, and garlic with rosemary until tender, then save the broth to use instead of chicken broth.