Low-Sodium Butternut Squash Soup Recipe
Summary
Ingredients
| Olive oil | 1 Tablespoon | |
| Onion | 2 Cup (16 tbs), chopped | |
| Ground cumin | 1/2 Teaspoon | |
| Garlic | 2 Clove (5gm), sliced | |
| Butternut squash | 4 Cup (16 tbs), pounded | |
| 1 1/2 cups one-third-less sodium chicken broth | ||
| 1 cup dark beer | ||
| Salt | 1 Teaspoon | |
| 1/4 cup plain nonfat yogurt | ||
Directions
Heat oil in a large saucepan over medium heat until hot.
Add chopped onion, cumin, and garlic; saute 6 minutes or until tender.
Add squash cubes, and cook 2 minutes, stirring frequently.
Add broth, beer, and salt; bring to a boil.
Cover, reduce heat, and simmer 30 minutes or until squash is tender.
Place squash mixture in a blender; cover and process until mixture is smooth.
Return squash mixture to pan, and cook until thoroughly heated.
Ladle soup into individual bowls, and top with yogurt.
Add chopped onion, cumin, and garlic; saute 6 minutes or until tender.
Add squash cubes, and cook 2 minutes, stirring frequently.
Add broth, beer, and salt; bring to a boil.
Cover, reduce heat, and simmer 30 minutes or until squash is tender.
Place squash mixture in a blender; cover and process until mixture is smooth.
Return squash mixture to pan, and cook until thoroughly heated.
Ladle soup into individual bowls, and top with yogurt.
Chef
