5-ingredient butternut squash soup

Step 1/4

• 500 g butternut squash
• olive oil
• salt

• oven
• cutting board
• knife
• parchment paper
• baking sheet

Preheat oven to 215°C/425°F. Carefully slice butternut squash in half lengthwise to expose the flesh and seeds. Scoop out the seeds with a spoon and discard (or wash and save for another use). Place the squash on a lined baking sheet and rub the cut-side with olive oil. Season with salt and turn over so the skin side is facing up. Transfer to the oven and let roast for approx. 20 min.

Step 2/4

• 2 red onions
• 5 cloves garlic
• olive oil
• salt

In the meantime, peel and slice red onion into wedges. Once squash has roasted for 20 min., add red onion and unpeeled garlic cloves to the baking sheet, drizzle with olive oil and season with salt. Roast for another 20 min., or until the onions and garlic are soft and the squash is cooked all the way through. Remove from oven and carefully scoop out the hot butternut squash flesh.

Step 3/4

• 280 g full-fat Greek yogurt
• 250 ml water
• salt

• blender

Carefully add most of the red onion, (leaving some aside for garnish) and scooped butternut squash flesh to your blender. Add the garlic by squeezing the roasted cloves out of their skins, then add the Greek yogurt and water (you can also warm them up in a saucepan before adding to the blender, so the soup is piping hot). Blend until very smooth. Taste, season with salt and blend again.