Butternut Squash and Pumpkin Soup

Name: Butternut Squash and Pumpkin Soup
Yield: 11
Ingredients: 1 medium butternut squash; 3 tablespoons olive oil; 1 medium onion, chopped; 1/4 teaspoon ground nutmeg; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 4 cups chicken broth; 2 tablespoons packed light brown sugar; 1 cup canned pumpkin (not pumpkin pie mix); 1 cup from 1 tub Mountain High™ Original Plain Whole Milk Yoghurt; Additional Mountain High™ Original Plain Whole Milk Yoghurt for garnish, if desired

11 Servings
100 Calories per Serving

This is a great make-ahead course for big holiday dinners when timing is everything. You can make the soup just to the point you are supposed to add the yogurt; Cover and refrigerate. Then, just before serving, gently reheat, whisking often just until heated through. Remove from heat; whisk in yoghurt and serve.

Ingredient List

1 medium butternut squash
3 tablespoons olive oil
1 medium onion, chopped
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 cups chicken broth
2 tablespoons packed light brown sugar
1 cup canned pumpkin (not pumpkin pie mix)
1 cup from 1 tub Mountain High™ Original Plain Whole Milk Yoghurt
Additional Mountain High™ Original Plain Whole Milk Yoghurt for garnish, if desired

Preparation

Pierce squash with knife in several places to allow steam to escape. Place on paper towel. Microwave uncovered 5 minutes or until squash feels warm to the touch. Cut in half; remove seeds. Arrange halves in microwavable dish. Microwave uncovered 5 to 8 minutes longer or until tender.
Meanwhile, heat olive oil in Dutch oven over medium heat. Cook and stir onions in oil until soft, about 10 minutes; stir in 1 cup of the chicken broth.
When squash is cool enough to handle, remove and discard peel. Cut up squash; stir into onions. Stir in nutmeg, cinnamon and cloves.
In blender, cover and puree squash mixture in small batches. Return squash mixture to Dutch oven. Stir in brown sugar and remaining chicken broth. Heat to boiling; reduce heat.
Whisk in pumpkin until soup is smooth. Let simmer uncovered for 15 minutes. Remove from heat and whisk in yoghurt. Serve in warmed cups or bowls, garnished with a dollop of additional yoghurt. (To make swirls as in photo, randomly spoon tiny dollops of yoghurt over top of soup. Swirl gently with tip of knife.)

Tips

Feel free to use Mountain High™ Plain Low Fat Yoghurt instead of Mountain High™ Original Plain Whole Milk Yoghurt, if you'd like.

Nutrition Information

Nutrition Information (Amount per serving)

Total Fat 5g 7%, Saturated Fat 1g 5%, Cholesterol 0mg 0%, Sodium 390mg 16%, Potassium 270mg 8%, Total Carbohydrate 11g 4%, Dietary Fiber 1g 5%, Vitamin A 140%, Vitamin C 6%, Calcium 6%, Iron 4%, Vitamin D 0%, Vitamin E 6%, Thiamin 2%, Riboflavin 2%, Niacin 8%, Vitamin B6 4%, Folic Acid 4%, Vitamin B12 0%, Pantothenic Acid 2%, Phosphorus 4%, Magnesium 4%, Zinc 0%, Selenium 0%, Copper 4%, Manganese 10%

Nutrition Other (Amount per serving)

Calories 100, Calories from Fat 45, Trans Fat 0g, Monounsaturated Fat 3g, Polyunsaturated Fat 1/2g, Soluble Fiber 0g, Insoluble Fiber 1g, Sugars 6g, Protein 3g, Beta-Carotene 190%, Omega-3 0g, Carbohydrate Choice 1, Starch 1/2, Fruit 0, Other Carbohydrate 0, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 1/2, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 1, Fruits 0c, Vegetables 1/4c, Grains 0oz-eq, Meat & Beans 0oz-eq, Dairy 0c, Fats & Oils 1tsp