|
- 1 Yellow Onion, Sauteed and
Pureed
- 1 Large Butternut Squash, cubed
- 2 tbsps smart balance
- Salt and Pepper, to taste
- 3 cups organic no-sodium chicken stock
- 2 cups water
- 1/3 Cup Nonfat Greek Yogurt
- 1/4 tsp ginger
- 1/8 tsp cardamom
- Dash Allspice
- 1 tsp cinnamon
- 1 tbsp honey or agave (optional)
Directions
In a large soup pan, saute
onions until translucent. Transfer to food processor and
puree. Return to pan and add chicken stock, water, and squash
cubes. Cover and bring to a boil. Simmer until the butternut
squash is soft. Once soft, transfer squash cubes into blender
(leave stock, water and onions) and blend until soupy. Turn heat
off. Return squash puree to the pan. Add in spices, honey
and smart balance. When the soup is cooled a bit, add in the greek
yogurt. Stir until smoothly bended and serve.
|
