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Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 45 min
Yield: 8
Ingredients: 1 cup Chobani ® Whole Milk Plain Greek Yogurt; 8 cups chopped butternut squash; 1 1/2 tsp ground cinnamon; 1 tsp ground nutmeg; 1/4 tsp cayenne pepper (optional); 1 tsp kosher salt; 1/2 cup extra virgin olive oil, divided; 1 cup chopped yellow onion; 3 cloves garlic, minced; 2 quarts vegetable or chicken broth; 1 pinch freshly ground black pepper

One of our favorite ways to make use of a stockpile of squash is to make a big soup that can feed you for a week, with leftovers to freeze. Ours is creamy, buttery, sweet, and nutty—everything this soup should be. We like butternut squash for its taste and nutrition. Top it off with a dollop of Chobani® Whole Milk Plain Greek Yogurt and serve.

Serves 8

Ready in 60 mins

Prep time 15 mins

Cooking time 45 mins

238 calories per serving

See nutrition information

Ingredients

> 1 cup Chobani ® Whole Milk Plain Greek Yogurt

> 8 cups chopped butternut squash

> 1 1/2 tsp ground cinnamon

> 1 tsp ground nutmeg

> 1/4 tsp cayenne pepper (optional)

> 1 tsp kosher salt

> 1/2 cup extra virgin olive oil, divided

> 1 cup chopped yellow onion

> 3 cloves garlic, minced

> 2 quarts vegetable or chicken broth

> 1 pinch freshly ground black pepper

Steps

In a baking dish, toss squash with cinnamon, nutmeg, cayenne, salt, and ¼ cup of olive oil. Roast at 400ºF for 12 minutes.

In a large pot over medium-high heat, cook onions and garlic in remaining ¼ cup olive oil until tender. Add squash and cook for 5 minutes. Add broth and simmer for 30 minutes. Remove from heat and blend soup with yogurt to serve.