Peel and cube butternut. Microwave steam till soft. Blend butternut and yogurt together. Add milk, blending till soup reaches a consistency you like. Flavour with cinnamon and honey. Do not cook further - just warm up to serve. This soup can be served hot in winter or cold in summer. (NOTE: this soup cannot be left on the blech/hotplate overnight - serve it at supper only or cold in the day). Posted to JEWISH-FOOD digest by Melissa Shenker
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|Serving Size: 1 Serving (89g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 11 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0g|
|Cholesterol 4.9mg||2 %|
|Sodium 26.2mg||1 %|
|Potassium 107.1mg||3 %|
|Total Carbohydrate 26.1g||8 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 25.9g|
|Protein 2.1g||3 %|
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Calories per serving: 116
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