Roasted Butternut Squash Soup with Sriracha-Spiked Yogurt
There is something really magical that happens when you roast squash, mix it up in a blender, and dollop it real nicely with spicy goodness. Magic. For real.
You can make this soup for a large crowd of people, or you can make it for just you. Or for you and a couple others. The recipe below makes about 5 servings. I multiplied it by 7 for our worship and it all came together real nice, so I can definitely recommend that you to you, too.
Around 3 lbs. butternut squash
3-5 cups vegetable stock
1 yellow onion, roughly chopped
4 cloves garlic, roughly chopped
salt and pepper, to taste
pinch crushed red pepper flakes
1/4 cup Greek yogurt
1 tsp. sriracha
1 bunch scallions, chopped
Heat oven to 370 degrees. Half squash, then clean out the center with a spoon. Slice butternut squash up into small slices and lay on foil-lined baking sheet. Place on middle rack in oven and roast for 30 minutes, until squash is tender and just starting to caramelize.
While squash roasts, saute onions with a tablespoon of olive oil in a skillet. Sprinkle with salt and allow to turn golden, then add garlic. Continue for another minute or two, until caramelized.
Mix yogurt with sriracha in a small bowl. If spiciness isn’t your thing, feel free to skip the sriracha and dollop the soup with plain yogurt, instead. If dairy isn’t your thing, feel free to skip the yogurt and just top with a little drizzle of sriracha.
Remove squash from oven and slice off the peel. Discard peel. Place squash flesh in blender. Add 3 cups of vegetable stock, caramelized onions and garlic, curry, red pepper, cumin, a pinch of salt and a few grinds of black pepper. Blend well, then taste and adjust seasoning as needed. Adjust soup to your desired consistency by adding more stock. Ladle into bowls, then top with a dollop of sriracha-spiked yogurt and a sprinkle of scallions.
Serve this alongside a fresh salad with granny smith apples, roasted sunflower seeds, and crumbled feta cheese!