Roasted Butternut Squash Soup
  • 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
  1. 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.