Low Fat Butternut Squash Soup

• 4 1/2 cups butternut squash, peeled and cubed
• 1 medium onion, chopped
• 2 cups low-fat chicken broth
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons coriander
• 1 1/2 teaspoons garam masala
• 1/2 teaspoon ground black pepper
• 1 teaspoon kosher salt
• 2/3 cup low-fat plain yogurt

1. Cut squash into quarters and seed; place in a plastic bag and microwave on HIGH for approximately 5 minutes.
2. Remove from bag, peel and chop.
3. Place squash, onion, broth, and spices in saucepan and bring to a boil over medium-high heat.
4. Reduce heat and simmer for 25 minutes or until squash is fully cooked.
5. Remove from heat and puree with a stick blender until smooth.
6. Reduce heat on stove to low and slowly stir in plain yoghurt.
7. Add more spices if needed.
8. Reheat and serve.

butternut squash, onion, lowfat chicken broth, cumin, coriander, garam masala, ground black pepper, kosher salt, lowfat plain yogurt

Taken from www.food.com/recipe/low-fat-butternut-squash-soup-396106 (may not work)