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

1. Preheat oven to 400°F. In a baking dish, toss squash with spices, salt and 2 tablespoons olive oil; roast 12 minutes.
2. 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.
3. 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).