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.