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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | cloves | garlic, chopped | 3 | small (5-1/2" long) | Carrots | 2 | stalks small (5" long) | celery, diced | 2 | tablespoons | Smart Balance Buttery Spread | 4 | cups | Vegetable stock | 1 | tablespoon | Ground cumin | 1 | teaspoon | dried tarragon | 1/2 | teaspoon | Red pepper, flakes | 1 | tablespoon | kosher salt | 1/8 | teaspoon | cloves, ground | 2 | teaspoons | freshly squeezed lemon juice | 1 | cup (8 fl oz) | Plain, Whole Milk Greek Yogurt |
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Steps
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Sequence
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Step
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| | 1 | Cut butternut squash along the bias and roast at 350 degrees for 45 minutes | | 2 | Melt margarine in stock pot and add chopped carrots, celery and garlic. Cook until fragrant. | | 3 | Add 4 cups of stock to pot and bring to a boil. Reduce to a simmer and let simmer for 10 - 15 minutes, or until the carrots are soft. | | 4 | Place simmering mixture and squash into a blender. Blend on high until desired smoothness is achieved. | | 5 | Pour back into pot and add all the remaining ingredients. Stir to combine and serve hot with an optional dollop of yogurt and crank of black pepper. |
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