Appetizer

Butternut Squash Soup

Ingredients:
1 tablespoon canola oil
½ cup leeks, finely chopped
½ cup chopped onion
1 clove garlic, crushed
1½ lb butternut squash
1 cup classic dark beer (optional)
1½ cups low sodium chicken broth
1 teaspoon salt
½ teaspoon ground cumin
¼ cup non-fat plain yogurt*

*If you are lactose intolerant, you may omit the yogurt from this recipe.

To make the soup:
Using about ½ cup of water, cook the onions, leeks, and garlic until very soft. Save the water. Heat the canola oil in a large saucepan over medium heat. Add onion, leeks, and garlic mixture, including the water they were cooked in. Let this come to a simmer. Add cubed butternut squash and sauté for about 2 minutes. Season with salt and cumin, and then add the beer and chicken broth. Bring to a boil. Reduce heat and simmer for about 30 minutes, or until squash is tender. Place squash mixture in a blender until smooth. Add back to the pot and continue to cook again until warmed through. Serve with 1 tablespoon of yogurt in each bowl.

Serves: 2