Butternut and Carrot Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Butternut squash is first baked, then scooped out and added to a pot with 2 carrots and onion to cook before pureeing. Ingredients:
1 tbsp ground nutmeg |
4 cups butternut squash |
2 medium carrots |
1 small onion |
1/2 tbsp ground pepper |
1 cup non fat plain yogurt |
3 cloves garlic |
3 stock cubes |
3 cups water |
Directions:
1. 1. Slice butternut squash in half and cook at 375 for about 30 minutes
2. 2. While butternut squash is cooking, carmelize onion in pan with a minimal amount of cooking spray
3. 3. when sqush is soft, scoop out in chucks and place in large pot with carrots and onion, 3 cups stock, some nutmeg, 2 diced cloves of garlic and 2 tsps of black pepper
4. 4. Bring to boil and then let simmer until soft (30 mins)
5. 5. Puree in food processor and then mix in 1 cup of plain yogurt. (Add more to taste).
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