Butternut Squash Soup
4 small butternut or acorn squash ( about 6 cups)
1 large diced onion
3 cloves minced garlic
1 tbsp olive oil
1/2 milk
1 cup plain yogurt
3 cups soup stock
Salt
Pepper
1 tbsp nutmeg
1/8 tsp cayenne pepper
1/2 tsp ground ginger
1/2 tsp ground all spice
Parsley: to garnish (optional)
Garlic toast : (optional)
Cut the squash in halves , brush cut side with oil, roast cut side down on sheet in the oven for about 45 minutes at 350 degrees F. Let cool and scoop out the cooked squash.
In a large saucepan, saute the onion and garlic in olive until tender. Add squash, stock, and spices..
Bring to boil and cook for 15- 30 minutes or until squash is tender.
Puree squash mixture in a blender batches until smooth, add yougurt and milk to blend with squash, and then return to saucepan.
Do not boil after adding dairy products.
Garnish with parsley and serve with garlic toast.
I also added some red and yellow peppers and a package of soft tofu. Very nice.
