Butternut Squash Soup - alive magazine

Ingredients

• 2 Tbsp (30 mL) extra-virgin olive oil
• 1 1/2 cups (350 mL) finely diced onion
• 2 cloves garlic, peeled and crushed
• 4 cups (486 g) diced butternut squash
• 1 tsp (5 mL) ground cinnamon
• 1/2 tsp (2 mL) ground cumin
• 1/4 tsp (1 mL) ground coriander
• Pinch salt
• 3 Tbsp (45 mL) harissa paste
• 2 cups (500 mL) low sodium vegetable broth
• 1/2 cup (125 mL) Greek yogurt
• 1 Tbsp (15 mL) lime zest
• 3 Tbsp (45 mL) freshly squeezed lime juice, divided