Appetizers

 Spicy Roasted Butternut Squash Soup with Fi Greek Yogurt

INGREDIENTS

For Soup:

4 cups peeled and seeded ¾” butternut squash cubes

2 onions, peeled and quartered

1 russet potato, peeled and cut into ¾” cubes

6 garlic cloves, peeled

3 tbsp preferred vegetable oil

2 tsp fine sea salt, divided

½ tsp black pepper

4 cups chicken or vegetable stock

1 cup Fi Greek Yogurt

2 tsp Madras curry powder or garam masala

¼ tsp cayenne pepper 

 To Serve:

½ cup Fi Greek yogurt

¼ cup toasted pumpkin seeds

¼ cup minced fresh parsley 

STEPS

 Preheat oven to 400°F.

 Soup: On a large baking sheet toss together squash, onion, potato, garlic, oil, 1 tsp salt, and pepper. Spread out in a single layer and roast, stirring every 15 minutes, until vegetables are tender, about 30 minutes.

 Transfer vegetables to a blender and add stock, FAGE Total, curry powder, remaining 1 tsp salt, and cayenne. Blend until completely smooth and transfer to a soup pot. Warm gently, stirring frequently, over medium heat until heated through. If soup is very thick, add a little water to thin it to the desired consistency.

 To Serve: Divide soup between bowls. Top with a spoonful of Fi Greek Yogurt, pumpkin seeds, and parsley.

 Store any leftovers refrigerated in an airtight container for up to 4 days.