Buttercup Squash and Corn Bisque | Savory

Ingredients

• 1 medium buttercup squash * (about 2½ lbs)
• 3 tbsp Cabot salted butter
• 1/4 cup chopped shallots
• 1 tsp minced garlic
• 3 cups chicken or vegetable broth**
• 2 cups fresh corn kernels or frozen corn kernels, thawed, plus more for garnish
• 2 tsp chopped fresh thyme, rosemary or sage
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/3 cup Cabot 2% Plain Greek-Style Yogurt or Cabot Plain Greek-Style Yogurt