Low-Sodium Butternut Squash Soup
|Olive oil||1 Tablespoon|
|Chopped onion||2 Cup (32 tbs)|
|Ground cumin||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), sliced|
|Peeled cubed butternut squash||1 1⁄2 Pound (4 Cups)|
|30% low sodium chicken broth||1 1⁄2 Cup (24 tbs)|
|Dark beer||1 Cup (16 tbs)|
|Plain non-fat yogurt||1⁄4 Cup (4 tbs)|
Heat oil in a large saucepan over medium heat until hot.
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, reduce heat, and simmer 30 minutes or until squash is tender.
Place squash mixture in a blender; cover and process until mixture is smooth.
Return squash mixture to pan, and cook until thoroughly heated.
Ladle soup into individual bowls, and top with yogurt.