Butternut Squash Soup with Feta Drizzle

November 1, 2021
Created by Hannah Langley, MS, RDN, CD
Serves 2
  • Feta Drizzle
  • 3.5 oz Feta
  • 1/3 cup nonfat plain Greek yogurt
  • 2 tsp extra-virgin olive oil
  • 1.5 tsp lemon juice
  • Soup
  • 1 tbsp extra-virgin olive oil
  • 2 shallots roughly chopped
  • 3 whole cloves of garlic
  • 1 small butternut squash peeled and diced
  • 1 inch piece of ginger peeled and roughly chopped
  • 1 tsp curry powder
  • 1/2 tsp salt
  • 1/3 cup light coconut milk
  • 1 tsp yellow miso paste
  • 1 cup unsalted chicken stock
  • 2 large basil leaves
  • 2 tbsp pine nuts

In a small food processor, combine feta, yogurt, oil, and lemon juice. Process until smooth, about 30 seconds. Pour the drizzle into a container and set aside in the refrigerator.  

In a large pot over medium heat, add oil. Add shallots and cook until translucent, about 4 minutes. Adjust heat to medium-high and add garlic cloves, squash, and ginger to the pot. Cook for another 10-12 minutes until squash is softened, stirring occasionally. Add in curry powder and salt, tossing for with a spatula for 1 minute. Add coconut milk and stir, allowing the milk to reduce slightly, about 3 minutes. Dissolve miso into chicken stock and add the mixture to the pot. Reduce heat to medium and leave pot uncovered, cooking for an additional 10 minutes.  

Remove pot from heat and allow the mixture to cool slightly, about 2 minutes. Pour all contents of the pot into a blender and puree until smooth. Pour contents into two bowls and top each with 1 tablespoon of feta drizzle, basil leaves, and pine nuts.  

Nutrition per serving: 260 calories; 9g total fat (3g saturated); 430mg sodium; 41g carbohydrates; 7g dietary fiber; 11g sugar (0g added sugar); 7g protein