Falling for Butternut Squash:

This entry originally appeared on the Taste and Savor blog on November 1, 2011

A couple of week's ago, Chef Nancy and I were joking about how every cook on the planet seems to embrace the ever popular butternut squash as soon as the fall season begins. Recently, we made a wonderful roasted butternut squash salad with an apple cider vinaigrette for a class at Cancer Wellness. I say it was wonderful, based on the comments of the class participants. Unfortunately, I never got the chance to enjoy the completed dish, which left me with lingering craving for this golden winter fruit.

Last Thanksgiving, while still in culinary school, I made a decadent butternut squash soup, rich with cream and butter. It was delicious, but certainly not to be classified as healthy. My goal this fall, was to create an equally delicious soup, without the fat and calories. I made this soup for our Halloween dinner and plan on serving it again during the holiday season. This savory soup makes a great dinner along with a green salad and a baguette or can be served as an appetizer in a festive martini glass. If you have yet to use this ingredient, I hope you will give this quick and easy recipe a try.

Roasted Butternut Squash Soup:

1 butternut squash, peeled, seeded and cut into 1 inch dice

1 spanish onion, cut into 1 inch dice

4 tablespoons extra-virgin olive oil, divided

1 tablespoon dried thyme

Salt and pepper to taste

3 cloves garlic, minced

1 quart vegetable stock

Non-fat Greek yogurt and chopped basil for garnish.

Preheat oven to 425 degrees. Place squash and onion on a foil-lined baking sheet and drizzle with two TB of olive oil, salt, pepper and thyme. Toss to coat and spread out flat on baking sheet. Roast for 25-30 minutes until squash and onion are tender and just beginning to caramelize.

Meanwhile, place remaining olive oil in a dutch oven over low heat and soften garlic, making sure not to let it brown. Place the roasted squash mixture, and stock into the dutch oven and bring to a boil then reduce to a simmer. Simmer for 10 minutes, then puree the soup with an immersion blender. If you do not have an immersion blender, allow the mixture to cool before placing in a standing blender. Once blended, test for seasoning and serve garnished with a dollop of non-fat Greek yogurt and chopped basil.