Just Butternut Squash Soup



• 2 tbsp olive oil or butter
• 4 cups cubed peeled butternut squash (about 1 1/2 pounds)
• 1 1/2 cups water
• ¼ cup brown sugar
• 1-1 ½ teaspoon salt
• ½ tsp pepper
• ¼ cup plain yogurt
• ¼ cup nuts, optional
Heat oil in a large saucepan over medium heat. Add squash cubes, and cook 2 minutes, stirring frequently. Add water, salt and pepper; bring to a boil. Cover squash mixture, reduce heat, and simmer 30 minutes or until squash is tender.
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.

By Madhavi Devi Dasi



Author: ISKCON Desire Tree

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