VADOUVAN SPICED BUTTERNUT SQUASH SOUP
8 oz Nounós Plain Low Fat Yogurt
2 lbs cubed butternut squash
32 oz vegetable broth
1/2 c of mirepoix (mix of chopped onion, carrots & celery)
2 Tbsp vadouvan
Preheat oven to 400°.
Spread butternut squash on a baking sheet in a single layer; drizzle & toss with a little olive oil. Lightly sprinkle with salt. Bake for approximately 20 minutes or squash is tender enough to be cut with a fork.
In a stock pot, sauté mirepoix over medium heat until onions become translucent; reduce heat.
Sprinkle cooked squash with vadouvan; toss. Add to stock pot and sauté for 2 mins.
Add vegetable broth to pot. Bring to a boil. Reduce heat and simmer for 10 mins. Allow soup to cool to room temperature.
With an immersion blender, purée the soup until smooth. Add 1 1/2 jars of yogurt and blend until fully incorporated. (Reserve 1/2 of second jar for garnishing.)
Heat, garnish & enjoy! @mataharley
Makes Six 2 WW SmartPoint servings