No Image
prep time
15 Min
cook time
1 Hr
method
---
yield
2 serving(s)
Ingredients
- 1 tablespoon canola oil
- 1/2 cup leeks, finely chopped
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 1 1/2 pounds butternut squash
- 1 bottle dark beer (optional)
- 2 cans chicken broth, low-salt
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 cup plain yogurt
How To Make butternut squash soup (crohn's safe)
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Step 1*If you are lactose intolerant, you may omit the yogurt from this recipe.
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Step 2Using about 1/2 C water, cook the onions, leeks, & garlic until very soft. Save the water. Heat the canola oil in a large saucepan over medium heat. Add onion, leeks & garlic mixture, including the water they were cooked in. Let this come to a simmer. Add cubed butternut squash & saute for about 2 minutes. Season with salt & cumin & then add the beer & chicken broth. Bring to a boil. Reduce heat & simmer for about 30 minutes, or until squash is tender. Place squash mixture in a blender until smooth. Add back to the pot & continue to cook again until warmed through. Serve with 1 tbsp of yogurt in each bowl.
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