Ingredients

• 1 medium (approx. 1 kg) Butternut squash
• 2 large Beetroot
• 1 medium Yellow onion
• 2 cm (grated) Fresh ginger
• 2 cloves (minced) Garlic
• 4 cups Vegetable broth
• 2 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Freshly ground black pepper
• 1 cup Plain Greek yogurt (2% or 0% M.F.)
• 1 tablespoon Pure maple syrup
• 1 pinch Salt for labneh
• a few sprigs (chopped, optional) Fresh chives
• 2 tablespoons (optional) Toasted pumpkin seeds

Instructions

1. 1

   Prepare the labneh (ideally 4-6 hours in advance or overnight): In a bowl, combine the Greek yogurt with maple syrup and a pinch of salt. Line a fine-mesh sieve with cheesecloth or a coffee filter, then pour the yogurt mixture into it. Place the sieve over another bowl to collect the whey. Refrigerate for at least 4 hours (or overnight) to allow the yogurt to drain and thicken into a creamy labneh consistency.

2. 2

   Prepare the vegetables: Peel and dice the butternut squash and beetroots. Chop the onion and garlic, and grate the ginger.

3. 3

   Cook the vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes until softened. Add the garlic and ginger, cook for another 1 minute until fragrant.

4. 4

   Stir in the diced squash and beetroots. Pour in the vegetable broth, add salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the vegetables are very tender.

5. 5

   Blend the velouté: Remove the pot from the heat. Using an immersion blender, purée the soup until very smooth and creamy. If using a stand blender, transfer the soup in small batches (be careful with hot steam), blend, and return to the pot. Gently reheat if necessary. Taste and adjust seasoning.

6. 6

   Serve: Pour the hot velouté into bowls. Drizzle each serving with a generous spoonful of maple labneh. Garnish with chopped fresh chives and/or toasted pumpkin seeds, if desired. Serve immediately.