Recipe Name Jessle's Curried Butternut Squash Soup Submitted by Guest Recipe Description A basic butternut squash recipe, with a twist. Quantity 16 Quantity Unit cups Prep Time (minutes) 15 Cook Time (minutes) 60 Ready In (minutes) 75

Ingredients Amount Measure 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 Steps Sequence Step 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.