Post by Amani on Jan 26, 2007 14:21:27 GMT -5
Mediterranean Squash Soup
Creamy, colorful, nutritious and delicious!
1 yellow squash
2 cups Stonyfield Farm Whole milk plain yogurt
5 cloves fresh garlic
1 teaspoon cumin
drizzle of olive oil to garnish
Cut the squash into chunks and boil in lightly salted water with the skin on. Add whole garlic cloves to the boiling water. Remove the squash from the pot when soft and can be cut with a fork; the skins should then peel off easily. Blend the squash and garlic in the blender with a bit of the vegetable broth until creamy. Discard excess broth. Add the yogurt to mixture and blend again for approximately 20 seconds more. Return mixture to pot and heat on low. Add cumin and salt to taste.
Garnish with a drizzle of olive oil.
Yields 6-8 servings.
Creamy, colorful, nutritious and delicious!
1 yellow squash
2 cups Stonyfield Farm Whole milk plain yogurt
5 cloves fresh garlic
1 teaspoon cumin
drizzle of olive oil to garnish
Cut the squash into chunks and boil in lightly salted water with the skin on. Add whole garlic cloves to the boiling water. Remove the squash from the pot when soft and can be cut with a fork; the skins should then peel off easily. Blend the squash and garlic in the blender with a bit of the vegetable broth until creamy. Discard excess broth. Add the yogurt to mixture and blend again for approximately 20 seconds more. Return mixture to pot and heat on low. Add cumin and salt to taste.
Garnish with a drizzle of olive oil.
Yields 6-8 servings.