Name: Roasted Butternut Squash Bisque with Sweet Sage Yogurt
Cuisine: American
Ingredients: 1 large organic butternut squash (around 3 pounds); 2 tablespoons extra-virgin olive oil; Sea salt and freshly cracked black pepper; 1 tablespoon butter; 1 small yellow onion, chopped; 1 clove garlic, minced; 2 - 4 cups of vegetable stock; 1 cup plain, low-fat yogurt (such as Stonyfield Organic); 1 ½ teaspoons dried rubbed sage; ½ teaspoon freshly grated nutmeg; ⅛ teaspoon ground cloves; 2 teaspoons molasses, plus more for garnish

Ingredients

Units Scale

1 large organic butternut squash (around 3 pounds)
2 tablespoons extra-virgin olive oil
Sea salt and freshly cracked black pepper
1 tablespoon butter
1 small yellow onion, chopped
1 clove garlic, minced
2 - 4 cups of vegetable stock

For the yogurt:

1 cup plain, low-fat yogurt (such as Stonyfield Organic)
1 1/2 teaspoons dried rubbed sage
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
2 teaspoons molasses, plus more for garnish

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Instructions

Preheat oven to 400°F. Cut squash in half lengthwise and remove the seeds and pulp to a small bowl. Add some water to the bowl and use that to help you pull the seeds out of the pulp. Place the seeds onto a baking sheet, and while they're still wet, season with sea salt and pepper. Toss to combine and spread them into a single layer.
Drizzle oil onto another baking sheet or roasting pan and place the squash, cut side down on the oil. Place both trays in the oven and bake for 5 minutes. Pull the sheet with the seeds out and stir them, spreading them back into a single layer, and return to the oven for another 5 minutes. Check to see if the seeds are crunchy when you bite into them. Mine took 10 minutes total, and they were perfect. Remove the seeds from the oven and let them cool while the squash finishes roasting.
Bake the squash for another 30 minutes, or until tender when pierced with a knife. Remove from the oven and when cool to the touch, scoop the flesh out of the skin with a spoon.
Melt butter in a large stock pot on the stovetop. Add onions and garlic, season with salt and pepper and sauté until softened. Add the roasted squash and 2 cups of vegetable stock and heat through, stirring and breaking the squash up with your spoon as it simmers.
Using an immersion blender, purée the soup until smooth, adding more vegetable stock as needed until it reaches your desired consistency. Taste for seasoning and adjust if necessary. (Note - you can also blend this in batches in a blender, just make sure to open the vent on the lid and cover it with a kitchen towel so the steam can escape while it comes together).
Mix the yogurt, sage, nutmeg, cloves and molasses in a bowl.
To serve, ladle soup into bowls and top each with a dollop of yogurt, some of the roasted seeds, and an extra drizzle of molasses. Enjoy!