Butternut & Acorn Squash Soup

Preheat oven to 400 degrees.

Toss butternut squash, acorn squash, onion, thyme, sage in olive, salt & pepper and place on a cookie sheet. Bake for 20 minutes until carmelized and tender.

In the meantime, heat olive oil and butter in a dutch oven and add the shallots and leeks. Cook for 6-8 minutes. Add garlic, cook an additional 30 seconds.

Once removed from the oven, add squash mixture to the dutch oven and add 4 cups of chicken stock. Add more sage and thyme and bring to a boil. Reduce heat and simmer for 10-12 minutes.

Take an emersion blender and blend until smooth. You can also add into a blender in batches. Add ¼ cup Greek yogurt and continue to blend. Serve in soup bowls with a dollop of yogurt and garnish with sage/thyme.