Recipes

Preheat oven to 400°. Toss squash with spices, salt and olive oil in a large bowl. Spread mixture on a cookie sheet pan and roast for 12 minutes. In a large stockpot over medium high heat, sauté onions and garlic until tender. Add the squash mixture and sauté for an additional 5 minutes. Add stock and simmer 20 minutes. Add the cayenne and salt and pepper to taste. Puree the squash with a stick blender or food processor until smooth. Remove from heat and fold in the Chobani until creamy and fully blended.