Low Fat Butternut Squash Soup

1. 1

   Cut squash into quarters and seed; place in a plastic bag and microwave on HIGH for approximately 5 minutes.

2. 2

   Remove from bag, peel and chop.

3. 3

   Place squash, onion, broth, and spices in saucepan and bring to a boil over medium-high heat.

4. 4

   Reduce heat and simmer for 25 minutes or until squash is fully cooked.

5. 5

   Remove from heat and puree with a stick blender until smooth.

6. 6

   Reduce heat on stove to low and slowly stir in plain yoghurt.

7. 7

   Add more spices if needed.

8. 8

   Reheat and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.