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  • Dinner

    Creamy Butternut Squash Soup

If you’re in a soup state of mind, have we got the cozy dish for you. Elevated by a swirl of herbed yogurt and delicate Parmesan crisps, this easy butternut squash soup recipe will fill you up but won’t weigh you down. It’s best when paired with a comfy sweater and cozy fire.

  • 4


  • 12


  • 158


  • Butternut Squash Soup in a white bowl with pepitas and microgreens on top. Pepita crisps on a white plate on the side.


  • 1/2 cup plain Greek yogurt (fat level of choice)
  • 2 tablespoons milk (fat level of choice)
  • 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon garlic salt 
  • SOUP
  • 1 tablespoon butter
  • 1 cup coarsely chopped onion
  • 1 butternut squash (about 2 pounds), peeled, cut into 1-inch pieces
  • 3 cups ready-to-serve chicken broth or vegetable broth
  • 1/8 to 1/4 teaspoon ground red pepper
  • Salt
  • Microgreens and pepitas, optional
  • 1 cup finely shredded Parmesan cheese
  • 1/4 cup raw pepitas


Soup With Herb Yogurt Swirl

Mix all ingredients in a small bowl. Cover and refrigerate until serving.

For soup, heat butter in a 3-quart saucepan or small Dutch oven over medium heat until melted. Add onion; sauté until tender, about 3 minutes. Add squash, broth and ground red pepper. Bring to a boil; reduce heat to low. Cover and simmer until squash is tender, about 40 minutes.

Working in batches, puree squash mixture in a blender. Return pureed mixture to pan; season with salt. (Recipe can be made ahead to this point; cover and refrigerate up to 2 days.)

To serve, bring soup to a boil. Ladle into shallow soup bowls. Swirl Herb Yogurt on top. Garnish with microgreens and pepitas, if using. Serve with Parmesan Pepita Crisps.

Pepita Crisps

Heat oven to 400°F. Line a sheet pan with parchment paper.

Mix cheese and pepitas in a small bowl. Drop mixture by tablespoonfuls, 2 inches apart, onto lined sheet pan, forming 12 mounds. Flatten mounds slightly with bottom of a glass.

Bake in 400°F oven until pepitas are browned, about 6 minutes. Remove from pan; cool on wire rack until crisp, about 10 minutes.

Recipe created by US Dairy.


Calories 158 (using 2% yogurt and 1% milk); Total Fat 5 g; Cholesterol 11 mg; Sodium 1,263 mg; Total Carbohydrate 26 g; Protein 7 g