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butternut squash soup side view on pretty cloth

Roasted Garlic and Butternut Squash Soup with Honey Yogurt and Goat Cheese

This recipe is a fabulous twist on the classic butternut squash soup.  Roasted garlic, squash and onion are blended together with honey Greek yogurt for the perfect rich and slightly sweet butternut squash soup.  Top with creamy goat cheese and you have the the perfect cozy fall soup! 
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Appetizer, Main Course, Side Dish

Equipment

  • blender or food processor

Ingredients
  

  • 1/2 butternut squash cut into small cubes; about 6 cups chopped
  • 1 brown onion chopped into chunks
  • 3-4 cloves garlic 3 large or 4 smaller cloves
  • 1/2 cup honey Greek yogurt or 1/2 cup plain greek yogurt + 1 teaspoon of honey; see notes!
  • 1 cup chicken broth
  • olive oil
  • salt and pepper
  • goat cheese crumbles

Optional Garnishes

  • freshly chopped cilantro

Instructions
 

  • Preheat oven to 400 F and prepare a large baking sheet.
  • Cut the butternut squash (or buy it precut) and onion. Add these and the garlic onto the pan and sprinkle with salt, pepper and olive oil. Roast for 30 minutes. Mix everything around a bit about half way through.
  • Add the onion, garlic and butternut squash mix to the blender or food processor (if you are using a smaller blender work in batches, see notes) and blend until smooth and creamy. Add this mixture to a medium sized pot.
  • Turn on the heat to very low and add the chicken broth and simmer for 1-2 minutes, mixing frequently. Add the honey Greek yogurt and mix frequently until it is blended completely and is smooth and creamy, about 2-3 minutes more. Turn off the heat.
  • This serves 2 as a main dish or 4 as a side dish. Garnish generously with goat cheese crumbles and fresh chopped cilantro . Enjoy!

Notes

For the honey Greek yogurt: I love honey mixed with Greek yogurt but I also love to buy the honey Greek yogurt as is at the grocery store.  It is so good and so easy, and that is what I used for this recipe.  If you want to do this, you can buy honey greek yogurt large containers or individual ones at most grocery stores, and if you do just get a small individual one, one is enough.  If you don't want to do this or already have honey and Greek yogurt at home, just mix 1/4 cup yogurt plus 1/2 teaspoon of honey together then add that.  It is still great! 
For the blender or food processor: If you have a large blender or food processor all of the squash, garlic and onions will definitely fit in one go and you will only need to blend once.  I use my Ninja Blender, and with the largest sized contained I blended this in two batches.  
For the butternut squash: I used half of a whole butternut squash that I peeled and seeded, then chopped up into small cubes.  If you don't want to do that - which is fine of course - just buy the pre-cut squash and add it to the pan.  This will also cut the prep time down to probably 5 minutes instead of 15 (it's a bit of work to peel and cut these!)
Keyword butternut squash, easy, fall, fall recipes, healthy, quick, soup