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Butternut Squash Soup

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.