You are here

Low-Sodium Butternut Squash Soup

Healthycooking's picture
  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)
  Salt 1 Teaspoon
  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.

Recipe Summary

Cook Time: 
55 Minutes

Rate It

Your rating: None
Average: 4.2 (14 votes)


Low-Sodium Butternut Squash Soup Recipe