Delectable tomato squash soup recipe

Ingredients

• 1 butternut squash, cut in half, pulp and seeds removed
• 2 large tomatoes, chopped; reserve some for garnish
• 3 cups water
• 2 teaspoons fresh dill, chopped Pinch cayenne
• Sea salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons plain soy yogurt, for garnish
• 2 sprigs fresh dill, for garnish

1. Preheat oven to 350°.
2. Place the butternut squash halves on a baking sheet sprayed with non-stick olive oil and bake for 20 minutes. Peel when cool enough to handle.
3. Cut the cooked squash into one-inch pieces, place in a food processor with the chopped tomatoes and purée until smooth.
4. Combine the purée with the water, dill, cayenne, salt, and pepper in a large saucepan and simmer over medium heat for 10 minutes.
5. Serve hot or cold, garnished with chopped tomatoes, soy yogurt and dill.