2 pound butternut squash peeled seeded cut into large chunks
2 inch ginger fresh peeled finely chopped
3 cloves garlic peeled chopped
8 servings salt and ground pepper black to taste
1 onion peeled chopped
4 sweet potatoes peeled cut into chunks
1.5 quarts water to cover
Equipment
bowl
whisk
pot
blender
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.
