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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Use a smoked chili pepper or chipotle pepper (neither were in database) instead of the serrano. For a mild soup, use 1/4 chili. A half a chili will be medium hot. In addition to the yogurt, a sprinkle of chopper parsley looks good. Ingredients:
4 cups butternut squash |
1 onion, chopped |
2 cloves garlic, chopped |
1 tbsp extra virgin olive oil |
1 serrano pepper |
1/2 tsp ground cinnamon |
3 cups low sodium chicken stock |
1/4 cup fat free yogurt |
Directions:
1. Put squash on an oiled baking sheet and roast at 350 degress until fork tender. Remove and let cool to room temperature.
2. Heat the chicken broth in a sauce pan and add the chili. Simmer on low until needed.
3. Sauté the onion and garlic in the olive oil until tender and soft. Place the squash into a food processor along with the onions and garlic, and half of the chicken broth. Puree until smooth, adding additional broth as needed. If you like your food a bit on the spicy side, you can cut the chili in half and add it as well into the food processor to be blended. Once you have a smooth mixture, return the squash to a saucepan and keep warm. Season your soup with cinnamon and pepper. Some people prefer a little more cinnamon than I have indicated, but I find it tastes too much like pumpkin pie if more is added. Serve the soup warm, with a dollop of yogurt.
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