Butternut Squash Soup

Ingredients

1 c Chobani Vanilla Greek Yogurt
8 c chopped butternut squash
1½ t ground cinnamon
1 t ground nutmeg
1 t kosher salt
8 T extra virgin olive oil, divided
1 small onion, finely chopped
3 garlic cloves, minced
8 c vegetable or chicken broth
¼ t cayenne pepper (optional)

Preparation

Step 1

In a baking dish toss squash with spices, salt and 6 T olive oil. Roast at 400°F for 12 minutes.

Step 2

In a large pot over medium-high heat, cook onions and garlic in remaining 2 T oil until tender. Add squash and cook 5 minutes. Add broth and simmer 30 minute. Turn off heat and cool 10 minutes.

Step 3

Blend soup with Chobani in 3 batches. Re-warm and serve.

Nutrition Information

Calories 300, Calories from Fat 160, Total Fat 19g, Saturated Fat 3g, Trans Fat 0g, Cholesterol 0mg, Sodium 1640mg, Total Carbohydrate 31g, Dietary Fiber 4g, Sugars 10g, Protein 6g.*

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Butternut Squash Soup

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