Roasted Butternut Squash Bisque

I really like winter soups, but they are usually too heavy to enjoy all that frequently. This is a really great light version of your traditional bisques adapted from a late 90′s Bon Appetit. Note of caution, it won’t freeze well once you add the milk into the soup.

You will need:

• 1 2-lb butternut squash, peeled, cubed into 1-inch pieces(about 6 cups)
• 5 T olive oil, divided
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 2 T dry Sherry
• 3 c broth
• 2/3 c skim milk
• 2 t dried thyme
• Salt and pepper

Then you will…

1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 3 tablespoons of the olive oil in a large bowl. Season with salt and pepper.
3. Spread the squash on the prepared baking sheet. Roast for 1 hour, stirring once or twice.
4. After the squash is roasted, heat 2 tablespoons of the olive oil in a heavy large saucepan over medium-high heat.
5. Add chopped onion and garlic and sauté until translucent, about 5 minutes.
6. Add butternut squash and sauté about 5 minutes. Add tomatoes and sherry and cook until almost all liquid evaporates.
7. Stir in the broth. Bring to boil. Reduce heat, cover and simmer until squash it very tender, stirring occasionally, about 10 minutes.
8. Puree soup in blender in batches until smooth. Return soup to same saucepan.
9. Stir in milk and thyme. Bring to simmer. Season soup to taste with salt and pepper.
10. Ladle soup into bowls. Top with dollop of yogurt if desired