Low Fat Butternut Squash Soup - cooking recipe

Ingredients

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

Preparation

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