Butternut squash and corn blend with shallots, garlic, broth, thyme, butter and plain Greek yogurt to make a perfectly warm and soothing butternut squash soup. You’ll enjoy the soup’s beautiful color and delicious flavor. Enjoy it for lunch on its own or with bread for dipping, or as a perfect starter for dinner. Then share the recipe on Facebook, Pinterest, Instagram, and Twitter with your family and friends.

To make 6 servings of butternut squash bisque, preheat your oven to 350°F. Then cut buttercup squash (or another firm, rich winter squash, such as butternut, kabocha or acorn) in half lengthwise and scoop out and discard seeds. Place squash halves cut-side-down on baking sheet and loosely cover with a piece of foil.

Bake until squash is tender all the way to the ends when pierced with a knife, about 45 minutes. Remove from oven, uncover and let cool.

Melt Cabot Salted Butter in a large saucepan over medium heat. Add chopped shallots and cook, stirring often, until tender and translucent, about 4 minutes. Add minced garlic and stir until fragrant. Remove pan from heat.

When cool enough to handle, scoop flesh out of squash halves and place in blender, add about half of the chicken or vegetable broth and puree until smooth. Pour into saucepan. Then add corn and remaining broth to blender, puree and add to saucepan.

Stir in thyme, salt and pepper, return to heat, bring soup to simmer and cook for 5 minutes. Remove from heat and whisk in Cabot Lowfat Plain Greek Yogurt or Cabot Plain Greek Yogurt. Top each bowl with a sprinkle of corn kernels.