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Prepared with Oikos® Greek

Prepared with Oikos® Greek

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup


  • 3 Tbsp. canola oil
  • 1 1/2 lbs. cleaned butternut squash, cubed 2-inches
  • 1 Sweet onion, cut into 1/8ths
  • 1 tsp. ground cumin
  • 1/16 tsp. kosher salt
  • Dash of black pepper
  • 4 cups chicken broth
  • 1 cup Dannon® Plain Yogurt
  • 3 Tbsp. fresh chopped chives
  • 2 Tbsp. sesame seeds


  1. Pre-heat oven 425 degrees F.
  2. In bowl toss together oil, squash, onions, cumin, turmeric, salt and pepper.
  3. Transfer to a flat roasting pan and oven roast 30-35 minutes stirring occasionally until golden brown.
  4. Transfer vegetables to a soup pot and cover with chicken broth. Bring to a boil, reduce heat and simmer soup 20-25 minutes.
  5. Puree soup and add yogurt. Adjust seasoning and serve hot sprinkled with chives and toasted seeds.


6 servings