Butternut Squash Soup: Autumn Gold

My favorite season is Spring, but I also love the fall. There are so many great things that everyone enjoys about these months: the foliage, apple picking, Thanksgiving, the list goes on. There's another reason I favor the fall, and that is Panera's Butternut Squash Soup!

It's hard to find this flavor soup as good as Panera's. Especially with a few pumpkin seeds sprinkled on top, I could eat it three meals a day. My mom and I usually buy several huge tubs of it and heat it throughout the season; they run out around Thanksgiving time and don't get more until the next year :(

And yes, would could buy the Panera pre-packaged soup at the grocery store (which we sometimes do), but it never has the same fresh effect.

While scrolling through recipes on the Chobani website, all of which contain yogurt, I came across their Butternut Squash Soup recipe, and am now craving some. Since it's still summer time, I want to try making it.

Next time I go shopping I will grab the ingredients needed for this simple, 6-step recipe! Stay tuned...

Here's the recipe:

• In baking dish, toss 8 cups chopped butternut squash with 1.5 tsp ground cinnamon, 1 tsp nutmeg, 1/4 tsp cayenne pepper (optional), 1 tsp kosher salt, and 1/4 cup olive oil.

• Roast at 400 degrees for 12 minutes.

• In large pot over medium heat, sauté 1 cup chopped yellow onions and 3 cloves minced garlic in 1/4 cup olive oil until tender (onions appear translucent).

• Add the squash mixture and cook for 5 additional minutes.

• Add 2 quarts vegetable or chicken broth and simmer for 30 minutes.

• Remove from heat and blend with 1 cup Chobani Whole Milk Plain Greek Yogurt.

Enjoy :)

*if you like yogurt, check out the Chobani website for recipes using their products