Roasted Butternut Squash Soup
From Abbie, Clean Plate Club
This soup has it all: salty bacon, savory roasted squash, creamy and tangy Greek yogurt. Blended together to create the perfect "stick to your bones" fall soup. It’s hearty, but not heavy. Oh so nourishing.
Preheat oven to 375°. On a parchment lined baking sheet, place split squash. Drizzle with olive oil, sprinkle with salt and pepper, and a sprig of sage on top of each half.
Roast for 45 minutes; or until flesh of squash is soft. Remove sage; discard. Scoop out contents and set aside.
While your squash is roasting, cook your bacon in a skillet. Chop cooked bacon into pieces and set aside; but save out several tablespoons of bacon grease.
In a large Dutch oven (or stock pot), sauté your onions in the reserved bacon grease until soft and translucent.
Add garlic, corn, squash and potatoes. Stir.
Add your chicken stock. Stir.
Add your milk, bay leaf, and another sprig of sage; plus a few grinds of salt and pepper.
Bring to a low boil, then reduce heat to low and simmer for a minimum of 30 minutes; until the potatoes are soft and the flavors have had plenty of time to work through the soup.
Remove from heat. Remove sage and bay leaves.
Using an immersion blender, purée the soup.
Stir in the crumbled bacon and container of Greek yogurt.
Serve with fresh baked bread.Use olive oil instead of bacon grease to cook your onions.