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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
2 cups chopped onion |
1/2 teaspoon ground cumin |
2 garlic cloves, sliced |
4 cups cubed peeled butternut squash (about 1 1/2 pounds) |
1 1/2 cups one-third-less sodium chicken broth |
1 cup dark beer |
1 teaspoon salt |
1/4 cup plain nonfat yogurt |
Directions:
1. Heat oil in a large saucepan over medium heat. Add chopped onion, cumin, and garlic; sauté 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. 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.
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