Ingredients

The following ingredients have 4 Servings
  • 1 medium butternut squash (peeled and cubed)
  • 1 tablespoon extra virgin olive oil
  • 1/2 tablespoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup chicken broth (low sodium)
  • 1/2 cup plain yogurt (low fat)
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 2 in chipotle peppers in adobo sauce

Instruction

  • Pre-heat oven to 400 degrees and line baking sheet with foil.
  • Place butternut squash cubes, olive oil, smoked paprika, salt and pepper in a medium bowl and toss well to evenly coat the squash.
  • Scatter squash cubes evenly on baking sheet and roast until fork tender, about 20-25 minutes.
  • Add roasted squash, chicken broth, yogurt, butter, honey and chipotle peppers to a large food processor and puree until smooth. Alternatively, you can puree in a large pan using an immersion blender.
  • Serve warm and season with additional salt and pepper to taste before serving.