Two Years Ago: Carrot Spice Muffins
Three Years Ago: Broccoli Cheddar Soup
inspired by Mosaic Restaurant
-1 large butternut squash, peeled and cut into 1 inch pieces
-2-3 tbsp olive oil, divided
-salt & pepper
-1 sweet onion, diced
-4 cups chicken or vegetable broth
-1 cup plain Chobani Greek yogurt
-1/2 cup vanilla Chobani Greek yogurt
-seeds from one vanilla bean
1. Toss butternut squash with 1-2 tbsp olive oil and place on a baking sheet lined with foil. Season with salt and pepper and roast at 400F for 30-40 minutes, until soft and lightly browned.
2. Heat 1 tbsp olive oil in a large stockpot over medium heat. Add onion and saute until translucent. Add roasted squash and chicken broth. Heat until the mixture begins to bowl. Remove from heat and use an immersion blender to puree until smooth.
3. Stir in plain and vanilla yogurts along with vanilla bean seeds. Heat over medium-low until warmed through. Serve with an additional swirl of Greek yogurt, if desired.