Butternut Squash Soup
Ingredients
- 3 Butternut Squash Peeled & Seeded
- 2 sweet onions diced
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tsp siracha
- 1.5 quarts chicken stock
- 2 cups nonfat plain greek yogurt
- 1 tsp pepper
- 1 TBS garlic salt adjust to taste
Instructions
- Roast squash at 425 degrees for 30 minutes or until tender. Let cool. At same time saute onions over medium heat in non-stick skillet until translucent. Let cool.
- In a Vita-mix Blender or Food Processor in batches process until smooth, squash, onions, and chicken stock.
- In a large pot add the batches and cook on medium heat. Add remaining ingredients. Cook 15 minutes.
