Butternut Squash Soup

1. 1

   Heat oil in a large saucepan over medium heat. 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 squash mixture, reduce heat, and simmer 30 minutes or until squash is tender.

2. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.