Select Page


  • 1 tsp cumin seeds
  • 3 lb butternut squash, peeled, halved, deseeded and chopped
  • 1 onion, chopped
  • 3 cloves of garlic, crushed
  • About 6 cups of vegetable stock
  • 1 leek, thinly sliced
  • Handful of cilantro
  • 4 tbsp yogurt
  • 1 tsp cumin seeds
  • Salt and pepper


  • In a large non-stick saucepan heat some oil and add the cumin seeds. Cook carefully until lightly brown. Then add the onion, leek, garlic and butternut squash chunks. Allow to cook for about 15 minutes on very low heat, while stirring occasionally.
  • Add the vegetable stock, cover and allow to simmer for about 30 minutes or until the vegetables are tender.
  • Pour the soup into a blender and process until smooth. Return to the saucepan, heat gently and stir in the yogurt. Sprinkle with cilantro and serve with crunchy bread.

Dee Braun on EmailDee Braun on FacebookDee Braun on GoogleDee Braun on InstagramDee Braun on LinkedinDee Braun on PinterestDee Braun on RssDee Braun on StumbleuponDee Braun on TumblrDee Braun on TwitterDee Braun on Youtube
Dee Braun

Dee is an Adv. Certified Aromatherapist, Reiki Master, Adv. Color/Crystal Therapist, Herbalist, Dr. of Reflexology and single mom who is dedicated to helping others any way she can.

One way she chooses to help is by offering information on the benefits and uses of natural health and healing methods for the well-being of both people and pets.