What You’ll Need:
1 1/2 cups Chobani® Greek yogurt
2 1/2 pounds Butternut squash
1 tablespoon extra virgin olive oil
2 cups onion, peeled and chopped
1 cup Carrot, peeled, chopped
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1 bay leaf
1 quart vegetable stock or water
2 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
What to Do:
Preheat oven to 400°.
Cut squash lengthwise and remove seeds with a spoon. Season both squash halves with 1 teaspoon of extra virgin olive oil and 1/2 teaspoon 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 teasooons of extra virgin olive oil, onion, carrots, garlic, bay leaf, thyme, and 1 teaspoon 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 vegetable stock 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 teaspoon of salt, nutmeg, black pepper, and 1/2 cup Chobani® Greek yogurt.
Blend on high until smooth, about 1minute. Portion into 6 bowls, divide 1 cup of yogurt into dollops on top of each soup and serve immediately.