Prep Time:
25 mins
Cook Time:
30 mins
Total Time:
55 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
Place the squash, sweet potatoes, onion, ginger, and garlic in a large pot. Pour in enough water to cover the vegetables. Bring to simmer over medium heat, and cook until vegetables are tender and can be easily pierced with a fork, 30 to 45 minutes.
Remove pot from heat. Place soup in batches into a blender or the bowl of a food process. Pulse until smooth. Return soup to pot, and whisk in yogurt. Season with salt and pepper to taste. If necessary, reheat soup over low heat, but do not allow to boil.
Nutrition Facts (per serving)
| 207 | Calories |
| 1g | Fat |
| 47g | Carbs |
| 5g | Protein |
