Roasted Butternut Squash Soup

Main course / Vegetarian

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  • Preparation
    15 mins
  • Cook
    45 mins
  • Serves
    8

Ingredients

  • 1 cup Chobani® Whole Milk Plain Greek Yogurt

  • 8 cups chopped butternut squash

  • 1 ½ teaspoons ground cinnamon

  • 1 teaspoon ground nutmeg

  • ¼ teaspoon cayenne pepper (optional)

  • 1 teaspoon kosher salt

  • ½ cup extra virgin olive oil

  • 1 cup chopped yellow onion

  • 3 minced garlic cloves

  • 2 quarts vegetable or chicken broth

  • 1 pinch fresh ground black pepper

Made with Chobani®

Whole Milk Plain

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Steps

  • 1

    In a baking dish, toss squash with cinnamon, nutmeg, cayenne, salt, and ¼ cup of olive oil. Roast at 400ºF for 12 minutes.

  • 2

    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.

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Made with Chobani®

Whole Milk Plain

Find this product in store