Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 1 cup carrots, chopped
- 1 clove garlic, minced
- 3 cups vegetable or chicken broth {I used chicken broth}
- 2 cups butternut squash, cooked
- 1 1/2 cups vanilla yogurt
- 2 tablespoons maple syrup
- salt and pepper to taste
Instructions
Melt butter in a large saucepan over medium heat and saute carrots and onions for five minutes.
Add garlic and cook for an additional 1 minute. Add broth, cover and let simmer for 10 minutes. Remove from heat and let cool for 5 minutes.
Pour broth mixture into a blender or food processor and add squash, yogurt and maple syrup. Puree until smooth.
Return pureed mixture into a large saucepan and cook over medium heat until hot. Season with salt and pepper.
Serve with a chunk of crusty bread or toast.