Butternut Squash Soup

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4 servings (serving size: 1 cup soup and 1 tablespoon yogurt)


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1 tablespoon olive oil
2 cups chopped onion
1/2 teaspoon ground cumin
2 garlic cloves, sliced
4 cups cubed peeled butternut squash (about 1 1/2 pounds)
1 1/2 cups one-third-less sodium chicken broth
1 cup dark beer
1 teaspoon salt
1/4 cup plain nonfat yogurt


Heat oil in a large saucepan over medium heat. Add chopped onion, cumin, and garlic; sauté 6 minutes or until tender. Add squash cubes, and cook 2 minutes, stirring frequently. Add broth, beer, and salt; bring to a boil. Cover squash mixture, reduce heat, and simmer 30 minutes or until squash is tender.

Place squash mixture in a blender, and process until smooth. Return squash mixture to pan, and cook until thoroughly heated. Ladle soup into individual bowls, and top with yogurt.

Created date

June 2004

Nutritional Information

Calories 145
Caloriesfromfat 22 %
Fat 3.7 g
Satfat 0.5 g
Monofat 2.6 g
Polyfat 0.4 g
Protein 3.5 g
Carbohydrate 27.5 g
Fiber 3.4 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 609 mg
Calcium 124 mg