Serve this soup on a crisp autumn evening with crusty bread.
. 5 cups fresh or frozen squash (or
. 6 cups water or vegetable broth
. 1-1/2 teaspoon salt
. 1 TBSP Ground Cumin
. 1 TBSP Dill Weed
. 2 TBSP Olive Oil
. 2 cloves garlic, chopped
. 1 large onion, chopped
. Zest of 1 lemon
. 1/4 cup lemon juice
. plain yoghurt
Place squash in a pot, add salt and cover with water/broth. Boil until tender. Add cumin and dill weed. Simmer for 10 minutes. Sauté onions and garlic until soft but not browned and add to soup. Add lemon juice and lemon zest. Blend in food processor. Serve with a dash of paprika and a dollop of yoghurt!
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