1 medium butternut squash
1 Tbs plus ¼ tsp olive oil
Salt and pepper
1 head garlic, top cut off
1 large shallot, medium dice
2 stalks celery, medium dice
4 cups vegetable broth
1 container siggi’s 2% pumpkin spice skyr, plus more for serving
Preheat oven to 425*F. Halve the butternut squash and remove the seeds. Brush with olive oil and season with salt and pepper. Roast, cut side down, for 30 minutes or until fork tender.
Drizzle the cut side of the head of garlic with the remaining ¼ tsp olive oil and season with salt and pepper. Wrap the garlic in aluminum foil and place in the oven with the squash. Roast for 30 minutes and let cool. Squeeze out the cloves and discard the skin.
In a large pot, heat the olive oil over medium-high heat. Add the shallot and celery and cook until they begin to soften about 5-6 minutes. Add the roasted squash, 3 cloves of the roasted garlic, and vegetable broth. Bring to a boil, reduce to a simmer, and cook for 20 minutes.
Using a blender, puree in batches until smooth, adding water, if necessary, to achieve desired consistency. Season with salt and pepper, to taste.
Whisk in siggi’s 0% pumpkin spice skyr. Serve topped with additional skyr.