Prep time: 15 minutes
Cook time: 1 hour, 10 minutes
Yield: Makes 3½ cups
1 medium-size butternut squash
1 tablespoon chopped fresh sage
1 can less-sodium chicken broth
1 teaspoon Kosher salt
1/4 cup milk
1/4 cup Greek-style yogurt
1 tablespoon orange juice
Preheat oven to 400 degrees F.
Place uncut squash on a baking sheet and bake for 1 hour. Remove from oven; let cool slightly. Slice in half lengthwise and discard seeds.
Scoop cooked pulp into a medium saucepan. Place over medium-high heat. Add sage and chicken broth; bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat. Stir in remaining ingredients. Puree with a hand held blender (or place in blender or food processor to puree). Serve warm.
Recipe Source: Recipe created by Regan Jones, Healthy Aperture, for SUDIA.