By: Diane Lofshult
Yield: 6 servings
Ingredients
- 1 tbsp extra virgin olive oil
- 4 garlic cloves, chopped
- 1/2 onion, chopped
- 2-3 tbsp fresh ginger, chopped
- 1/2 tsp black pepper
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 5 cups cubed and peeled butternut squash
- 3 cups lower-sodium vegetable broth
- 2 cups water
- 6 tbsp plain nonfat yogurt
Directions:
- Heat oil in medium stockpot over medium-high heat. Add garlic, onion and ginger, and sauté for 2–3 minutes. Stir in pepper, cumin and cinnamon, and sauté for an additional 30 seconds. Add squash, broth and water, and bring to boil. Reduce heat, and simmer for 10–15 minutes, until squash is tender.
- In blender or food processor, purée soup in several batches until smooth in consistency. Top each bowl with 1 T of yogurt prior to serving.
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