Butternut Squash Soup with Yogurt Drizzle

Creamy and delicious – without the heavy cream! Swap in FAGE Total Greek yogurt for a velvety butternut squash soup to make any meal a little more cozy.


3-pounds butternut squash, peeled, seeded and cut into chunks

2 tablespoons extra virgin olive oil

4 cups vegetable or chicken broth

¼ cup agave

1 teaspoon ground ginger

1/3 cup FAGE Total 5%, FAGE Total 2% or FAGE Total 0%

¼ teaspoon nutmeg

Salt and pepper to taste

Topping Suggestions

FAGE Total 5%, FAGE Total 2% or FAGE Total 0%

Pomegranate seeds

Pumpkin seeds

  1. Preheat oven to 400 degrees Fahrenheit. Line baking sheet with parchment and set aside.
  2. In a large bowl, toss squash with olive oil and salt. Place onto baking sheet and bake for 30-40 minutes or until it is easily pierced with a fork.
  3. In a large pot, add squash, broth, agave, and ground ginger. Bring to a boil and then lower heat to a simmer for another 5-7 minutes.
  4. Using a blender or a stick blender, puree mixture until smooth.
  5. Add Greek yogurt, nutmeg, salt and pepper and mix until well blended. Keep consistency as is or thin out with extra broth.
  6. Serve with additional yogurt, pomegranate, and pumpkin seeds.
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