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Roasted Butternut Squash Soup

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Serves | Prep Time | Cook Time


8 C peeled and cubed butternut squash
½ Tbsp ground cinnamon
1 tsp each nutmeg and salt
½ C olive oil
3 cloves garlic, minced
½ tsp cayenne pepper (optional)
½ C diced yellow onion
8 C vegetable or chicken stock
1 C (8 oz.) Vanilla 0% Chobani Greek Yogurt

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.

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