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Roasted Butternut Squash Soup

AHA Heart-Healthy Certified

Active Time: 1 Hour 50 Minutes

Total Time:

Serves: 12

INGREDIENTS

Roasted Butternut Squash Soup

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.