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 <melissa@spl.co.il> on Feb 09, 1999,
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)