1. |
Melt butter in a large sauce pan. Add squash, onions and carrots and sauté for 5 minutes over medium heat. |
2. |
Add chicken broth, cover and simmer until vegetables are tender. |
3. |
Remove from heat. Add yogurt, evaporated milk and maple syrup. |
4. |
Transfer in small batches to a blender or food processor and puree. Note: I have a stick blender and just use it while the soup is still in the pot. I find it to be less messy. |
5. |
Return to sauce pan and heat over medium heat until hot. |
6. |
Salt and pepper to taste. |
7. |
Note: optional garnish with 1 tablespoon of plain non-fat yogurt or sour cream. |