PointsPlus® value: 3
Servings: 6 servings
Level of Difficulty: Easy
Preparation Time: 10 minutes
Cook Time: 50 minutes, plus 10 minutes to cool
Roasted Butternut Squash Soup
Ingredients
- 8 cups chopped butternut squash
- 1 ½ tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp kosher salt
- 4 Tbsp extra virgin olive oil, divided
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 8 cups vegetable or chicken broth
- 1 cup Chobani Non-Fat Vanilla Greek Yogurt
- ¼ tsp cayenne pepper [optional]
Instructions
- Preheat oven to 400°F. In a baking dish, toss squash with spices, salt and 2 tablespoons olive oil; roast 12 minutes.
- In a large pot over medium-high heat, cook onions and garlic in remaining 2 tablespoons olive oil, stirring occasionally, until tender. Add squash and cook 5 minutes. Add broth and bring to a boil; reduce heat to low and simmer 30 minutes. Turn off heat and cool 10 minutes.
- Add yogurt to pot and blend in pot using an immersion blender (or transfer to a blender and blend in batches). Rewarm and serve sprinkled with cayenne (optional).
Serving Size: about 1 cup per serving