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Butternut Squash Soup

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  • Author: Mavis Butterfield

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 onion, chopped
  • 1 cup carrots, chopped
  • 1 clove garlic, minced
  • 3 cups vegetable or chicken broth {I used chicken broth}
  • 2 cups butternut squash, cooked
  • 1 1/2 cups vanilla yogurt
  • 2 tablespoons maple syrup
  • salt and pepper to taste

Instructions

Melt butter in a large saucepan over medium heat and saute carrots and onions for five minutes. 

Add garlic and cook for an additional 1 minute. Add broth, cover and let simmer for 10 minutes. Remove from heat and let cool for 5 minutes.

Pour broth mixture into a blender or food processor and add squash, yogurt and maple syrup. Puree until smooth. 

Return pureed mixture into a large saucepan and cook over medium heat until hot. Season with salt and pepper. 

Serve with a chunk of crusty bread or toast.