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 1 12-oz. package frozen winter squash purée (such as butternut or Hubbard)- ¾ cup chicken broth
- ½ cup applesauce
- 1 teaspoon grated ginger root
- 1 cup Plain Mountain High Yoghurt, plus more for garnish
- Dash allspice
- Salt and pepper
- Chopped fresh chives
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Cook frozen squash in a medium saucepan according to package directions until thoroughly heated. Add broth, applesauce and ginger and bring to a boil, stirring frequently. Reduce heat and simmer for 5 minutes. Remove from heat and stir in yoghurt and allspice. Season with salt and pepper to taste. Serve in bowls with a dollop of yoghurt and chopped chives for garnish.
Makes about 4 servings.
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| Calories - 110 |
| Total Fat - 2g |
| Cholesterol - 10mg |
| Potassium - 336mg |
| Sodium - 125mg |
| Total Carbohydrates - 21g |
| Protein - 5g |
| Fiber - 2g |
| Calcium - 15% |
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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Recipes 
Leslie makes this comment
Friday, 02 July 2010