Creamy Butternut Squash Soup

Creamy Butternut Squash Soup

Courtesy of Chobani

An easy-to-prepare gluten-free squash soup that’s just perfect for chilly days ahead.

10 minute prep time, 6 servings, 300 calories

Ingredients:

  • 1 c Chobani Vanilla Greek Yogurt
  • 8 c chopped butternut squash
  • 1½ t ground cinnamon
  • 1 t ground nutmeg
  • 1 t kosher salt
  • 8 T extra virgin olive oil, divided
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 8 c vegetable or chicken broth
  • ¼ t cayenne pepper (optional)

Directions:

  1. In a baking dish toss squash with spices, salt and 6 T olive oil. Roast at 400°F for 12 minutes.
  2. In a large pot over medium-high heat, cook onions and garlic in remaining 2 T oil until tender. Add squash and cook 5 minutes. Add broth and simmer 30 minute. Turn off heat and cool 10 minutes.
  3. Blend soup with Chobani in 3 batches. Re-warm and serve.


<< Back to Recipes


OUR PARTNERS