

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 FAGE Total 5%, 2%, or 0%
2 tsp Madras curry powder or garam masala
¼ tsp cayenne pepper
To Serve:
½ cup FAGE Total 5%, 2%, or 0%
¼ cup toasted pumpkin seeds
¼ cup minced fresh parsley