This recipe was super-easy and really delish! Courtesy of Yasmeen.

1 medium butternut squash
2 cups vegetable broth
1 cup low fat Organic Greek Yogurt
1/2 a medium onion(about 1/4 cup), finely chopped
1/2 teaspoon of hot chili powder
1 clove garlic,peeled and finely chopped
third-inch fresh ginger, peeled and finely chopped
1/2 teaspoon sea salt
few leaves of fresh herbs, sage or rosemary
Few toasted pumpkin or squash seeds for garnish
2 teaspoon extra virgin olive oil

Cut the squash in to half lengthwise, lightly brushed with cooking oil, and place cut side down on a baking sheet.

Bake at 375F for 45 minutes or until softened.

Heat the oil in a medium pan, saute the onions for a minute, add the garlic and spices (chili powder,ginger and garlic) ,saute another minute.

Blend this onion mixture with the 2 cups of roasted butternut squash,salt and fresh herbs while adding 2 cups of broth until smooth.

Return the mixture back to the pan and bring to a slow boil.

Reduce the heat and stir in the yogurt.

Simmer on low heat for 2 minutes.

Serve warm with some toasted pumpkin or squash seeds and some more Greek yogurt or creme fraiche on top.

Serve with a whole grain bread on side.

Jon also added a cream-based foam with sage on top.