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1
Preheat oven to 350u00b0F and line a baking sheet with parchment paper. Cut butternut squash in half and drizzle with 1 teaspoon olive oil and 1/8 teaspoon each of salt and pepper.
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2
(At this time, also reserve seeds from the squash; place in a small cast iron pan, drizzle with 1 teaspoon of olive oil and a 1/8 teaspoon each of salt and pepper. Bake for about 35 minutes. Set aside for garnish later. These are really yummy just on their own as a snack, so they may not make it to the soup!)
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3
Place squash cut side down and bake for about 45 minutes until squash is cooked through when pierced with a knife. Let cool slightly and when cool enough to handle, scoop out insides and reserve.
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4
In a Dutch oven or large pot on medium low heat, saute onion, shallot, and garlic in 3 teaspoons (1 tablespoon) olive oil until onion is translucent, about 5 minutes. Add sweet potato, cinnamon, nutmeg, smoked paprika, remaining 1 1/4 teaspoon salt and 1/4 teaspoon pepper. Saute for 5 minutes.
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5
Add stock and reserved cooked butternut squash, bring to a low simmer, cover and cook for 15 minutes until sweet potato is cooked through. Reduce heat to low and add cream (I used light). Off heat, using an immersion blender, blitz until smooth. (If you want to make this recipe vegetarian, just use vegetable stock instead of the chicken stock.)
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6
Serve up with a dollop of Greek yogurt and reserved butternut squash seeds. Enjoy!
