Butternut Soup with Yoghurt Drizzle


1.3 kg butternut squash, peeled, seeded and cut into chunks

2 tablespoons extra virgin olive oil

900 ml vegetable or chicken broth

85 g agave

1 teaspoon ground ginger

85 g FAGE Total (with 0%, 2% or 5% fat)

¼ teaspoon nutmeg

Salt and pepper to taste


Topping Suggestion:

FAGE Total (with 0%, 2% or 5% fat)

Pomegranate seeds

Pumpkin seeds

  1. Preheat oven to 200 degrees Celsius. Line baking sheet with parchment and set aside.
  2. In a large bowl, toss squash with olive oil and salt. Place onto baking sheet and bake for 30-40 minutes or until it is easily pierced with a fork.
  3. In a large pot, add squash, broth, agave, and ground ginger. Bring to a boil and then lower heat to a simmer for another 5-7 minutes.
  4. Using a blender or a stick blender, puree mixture until smooth.
  5. Add yogurt, nutmeg, salt and pepper and mix until well blended. Keep consistency as is or thin out with extra broth.
  6. Serve with additional yogurt, pomegranate, and pumpkin seeds.