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
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.