Ingredients:

  • 3 lb butternut squash, peeled and cubed
  • 150g red onion, cut into quarters
  • 1 head (50g) garlic, top sliced off to expose cloves
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 4 cups low-sodium vegetable broth
  • 1 tbsp fresh ginger, minced
  • ½ tsp smoked paprika
  • 1 tbsp lemon juice
  • ¾ cup plain Greek yogurt

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed squash and quartered onion on a baking sheet with olive oil, salt, and pepper. Wrap the garlic head in foil with a drizzle of oil. Roast for 30–35 minutes until the squash edges are mahogany-colored and the onions are charred.
  2. Transfer the roasted squash and onion into a large pot. Squeeze the softened garlic cloves out of their skins directly into the pot. Stir in the minced ginger and smoked paprika, then pour in the vegetable broth. Bring to a gentle simmer for 5–10 minutes.
  3. Remove the pot from heat. Use an immersion blender or transfer to a high-speed blender in batches and process until the texture is completely smooth and glossy. Stir in the lemon juice.
  4. Temper the yogurt by whisking a ladle of hot soup into the Greek yogurt in a separate bowl, then stir the yogurt mixture back into the main pot. Divide into bowls and serve.