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ROASTED BUTTERNUT SQUASH SOUP
Active Time : 1 Hour 50 Minutes Serves : 12INGREDIENTS
- 1 1/2 cups Chobani nonfat plain Greek yogurt
- 1 butternut squash about 2 1/2 pounds
- 1 tablespoon Culinary Circle Extra Virgin Olive Oil
- 2 cups Vidalia onions peeled and chopped
- 1 cup carrot peeled and chopped
- 2 cloves garlic picked and chopped
- 1 teaspoon fresh thyme picked and chopped
- 1 bay leaf
- 1 quart water
- 1 pinch ground nutmeg
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
DIRECTIONS
Preheat oven to 400 degrees. Cut squash lengthwise and remove seeds with a spoon. Season both squash halves with 1 tsp. of extra virgin olive oil and 1/4 tsp. salt. Wrap in foil and place in baking tray or dish.
Roast squash halves for 1 hour or until fork tender. Remove from oven and let cool enough to handle. Remove skin from the squash and set aside.
Place remaining 2 tsp. of extra virgin olive oil, onion, carrots, garlic, bay leaf, thyme, and 1/2 tsp. of salt in a pot on medium heat. Cook, stirring regularly, until onions are translucent and carrots are tender, about 10 minutes.
Add 1 quart of water and roasted squash, and cook on a low simmer for 30 minutes with the lid on. Remove bay leaf from soup.
Place soup mixture into a blender with remaining 1/2 tsp. of salt, nutmeg, black pepper and 1/2 cup Chobani Greek Yogurt.
Blend on high until smooth, about 1 minute. Portion into 6 bowls, divide 1 cup of yogurt into dollops on top of each soup and serve immediately.