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1 medium buttercup squash* (about 2 1/2 pounds)
3 tablespoons Cabot Salted Butter
1/4 cup chopped shallots
1 teaspoon minced garlic
3 cups chicken or vegetable broth
2 cups fresh corn kernels or frozen corn kernels, thawed, plus more for garnish
2 teaspoons chopped fresh thyme, rosemary or sage
1 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup Cabot 2% Plain Greek-Style Yogurt or Cabot Plain Greek-Style Yogurt

1. Preheat oven to 350°F.

2. Cut squash in half lengthwise and scoop out and discard seeds. Place squash halves cut-side-down on baking sheet and cover loosely with piece of foil.

3. Bake for about 45 minutes or until tender all the way to ends when pierced with knife.

4. Uncover and let cool. Meanwhile, melt butter in large saucepan over medium heat; add shallots and cook, stirring often, until tender and translucent, about 4 minutes. Add garlic and stir until fragrant. Remove pan from heat.

5. When cool enough to handle, scoop flesh out of squash halves into blender; add about half of broth and puree until smooth. Pour into saucepan. Add corn and remaining broth to blender, puree and add to saucepan.

6. Stir in thyme, salt and pepper, return to heat and bring soup to simmer; cook for 5 minutes. Remove from heat and whisk in yogurt. (If reheating soup, don’t let it boil or it will curdle.) Top each bowl with sprinkle of corn kernels.

*or substitute other firm, rich winter squash, such as kabocha or acorn.