Butternut Squash Soup

What You'll Need

  • 1/2 cup onions, chopped
  • 1 cup carrots, chopped
  • 4 tbsp butter
  • 6 cups butternut squash, peeled, cubed
  • 2 qts water
  • 1 tbsp vegetable base
  • 2 oz brown sugar
  • 1/4 tsp cloves
  • 1/4 tsp ground ginger
  • 1/4 tsp dried chives
  • 1/8 tsp nutmeg
  • 1 cup non-fat yogurt
  • Salt to taste
  • Black pepper to taste


In a large saucepan, sauté carrots and onions in butter until tender. Add squash, water, brown sugar, vegetable base and spices. Bring to boil and cook 20 minutes, or until squash is tender. Puree squash and yogurt in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil. Season with salt and pepper to taste.