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.
Ingredients
- 1 cup Chobani ® Whole Milk Plain Greek Yogurt
- 8 cups chopped butternut squash
- 1 ½ tsp ground cinnamon
- 1 tsp ground nutmeg
- ¼ tsp cayenne pepper (optional)
- 1 tsp kosher salt
- ½ cup extra virgin olive oil, divided
- 1 cup chopped yellow onion
- 3 cloves garlic, minced
- 2 quarts vegetable or chicken broth
- 1 pinch freshly ground black pepper
Steps
- 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.
Comments
Recipe provided by Chobani®
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