As the temperatures are beginning to drop, I am drawn to making more soups. But I enjoy soups all year long. I get so much inspiration for them from my local farmer’s market, especially this time of year. This soup is probably my favorite!
1 red onion – chopped
4 TBSP butter
6 cups butternut squash – peeled and cut up (I sub 1 cup of butternut squash with 1 cup of Delicata squash – peeled and cut up)
3 cups vegetable broth
1/2 to 1 tsp of Oregano
4 cloves of fresh garlic – minced
Siracha – to taste -(I vary mine from about a tsp to a TBSP or more)
2 cups plain Greek yogurt
4 oz plain Chevre (or cream cheese)
*In large saucepan, saute onions and garlic in butter until onions are tender. Add squash, vegetable broth, oregano, and Siracha. Bring to a boil, and cook about 20 minutes, or until squash is tender.
*Puree squash, yogurt and Chevre (or cream cheese) in food processor (or blender) in batches until smooth. Return to saucepan, and heat thoroughly.
**when I puree the batches, I do use a food processor and put half the squash in the processor with one cup of yogurt. Then I put that batch in a med/lg bowl then puree the next batch with the other cup of yogurt and Chevre or cream cheese. Then I add those 2 batches back to my large saucepan to heat.
And as always, feel free to play around with recipe. Add, delete, omit anything. Just ENJOY!