- 1 tbsp cooking oil (such as canola or vegetable oil)
- 1 yellow onion, diced
- 2 garlic cloves, sliced
- 2 butternut squash (about 4 lb.), peeled and cut into ½-inch cubes
- 1 honeycrisp apple, peeled and diced
- 1 bulb fennel, cored and diced
- 1 cup this little goat went to tokyo, divided
- kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- 4-5 cups chicken or vegetable stock
- 1/4 cup plain greek yogurt
- 1/4 cup pepitas (pumpkin seeds), toasted
- Add oil to a large soup pot or dutch oven and heat over medium heat.
- Add in the onion and garlic and sweat until the onions are softened and turning translucent, 3-5 minutes. Add squash, apple, fennel, ¾ cup This Little Goat went to Tokyo sauce, a generous pinch of salt and a few grinds of black pepper. Continue cooking, stirring often, until the vegetables have softened, about 15 minutes more.
- Add the wine and simmer to reduce almost all of the liquid. Pour over 4 cups of chicken stock. Bring to a boil, then reduce the heat to a simmer. Cover and let simmer until the squash is very tender, about 45 minutes - 1 hour.
- Meanwhile, in a small bowl whisk together the Greek yogurt and remaining ¼ cup Tokyo sauce. Set aside until ready to serve.
- Once the squash is very tender, puree the soup using an immersion blender or in batches using a regular blender until smooth and silky. Add additional stock, as necessary, until the soup reaches desired consistency. Season to taste with salt and pepper.
- Ladle the soup into bowls and drizzle with Tokyo yogurt and an additional drizzle of This Little Goat went to Tokyo sauce, if desired. Top with toasted pepitas for a bit of crunch!