Speedy preparation if you have butternut squash purée left over. Otherwise, you will need to allot a little more prep time in order to cook and purée the squash.
The proportions are based on what I was using up, but can easily be increased if making for more than one person.
Ingredients & Process
1 cup butternut squash purée
1/2 c plain yogurt (use non-fat or low-fat to make a creamy yet healthy soup!)
Seasonings- salt, onion powder, garlic powder, black pepper, brown sugar
In a small saucepan, combine all ingredients. Whisk to combine, and heat to desired temperature. Add water if you prefer a thinner consistency. Season to taste. I used about 1/2 tsp salt, a dash of onion and garlic powder, a sprinkle of black pepper, and a generous pinch of brown sugar.
The proportions are based on what I was using up, but can easily be increased if making for more than one person.
Ingredients & Process
1 cup butternut squash purée
1/2 c plain yogurt (use non-fat or low-fat to make a creamy yet healthy soup!)
Seasonings- salt, onion powder, garlic powder, black pepper, brown sugar
In a small saucepan, combine all ingredients. Whisk to combine, and heat to desired temperature. Add water if you prefer a thinner consistency. Season to taste. I used about 1/2 tsp salt, a dash of onion and garlic powder, a sprinkle of black pepper, and a generous pinch of brown sugar.
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