Ingredients
Scale
- 2 cups butternut squash (cooked)
- 1, 26.46 oz carton of Pomi strained tomatoes
- 1 cup vegetable broth
- 2 garlic cloves
- 1.5 tbsp nutritional yeast
- 1 tsp cumin
- ½ tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp dried parsley
- ½ cup plain greek yogurt
Instructions
- In a large blender of food processor combine squash, tomatoes, stock and garlic cloves. Blend until it is a uniformly smooth consistency.
- Transfer tomato mixture to a medium sized pot and heat on medium-low heat.
- Add nutritional yeast, cumin, salt, nutmeg and parsley to the pot and simmer for 1-2 minutes, allowing the flavors to combine.
- Next, slowly add in the greek yogurt and stir until evenly distributed and color is unform.
- Serve warm. Garnish with additional yogurt if desired.
Notes
To cook squash you can roast it in the oven for ~45-60 minutes, or microwave it in a bowl of water for 5 minutes.
Other optional garnishes: roasted pepitas and additional parsley.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Soup