LOW FAT BUTTERNUT SQUASH SOUP

Steps:

• Directions: 1. Cut squash into quarters and seed; place in a plastic bag and microwave on HIGH for approximately 5 minutes. 2. Remove from bag, peel and chop. 3. Place squash, onion, broth, and spices in saucepan and bring to a boil over medium-high heat. 4. Reduce heat and simmer for 25 minutes or until squash is fully cooked. 5. Remove from heat and puree with a stick blender until smooth. 6. Reduce heat on stove to low and slowly stir in plain yoghurt. 7. Add more spices if needed. 8. Reheat and serve.