Name: Roasted Butternut Squash Soup
Ingredients: 1 Cup Chobani® Whole Milk Plain Greek Yogurt; 8 Cup chopped butternut squash; 1 ½ Teaspoon ground cinnamon; 1 Teaspoon ground nutmeg; ¼ Teaspoon cayenne pepper (optional); 1 Teaspoon kosher salt; ½ Cup extra-virgin olive oil; 1 Cup yellow onion; 3 garlic cloves; 2 Quart 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.

Chobani® Whole Milk Plain Greek Yogurt

 chopped butternut squash

ground cinnamon

ground nutmeg

cayenne pepper (optional)

 kosher salt

extra-virgin olive oil

 yellow onion

garlic cloves

vegetable or chicken broth

freshly ground black pepper

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.