Butternut Squash Soup with Maple Croutons

Ingredients:

For the maple croutons:

• 4 slices multigrain or rye bread, cubed
• 1 tablespoon maple syrup
• 2 tablespoons olive oil
• 1/2 teaspoon paprika
• salt and pepper, to taste

For the butternut squash soup:

• 1 small butternut squash, peeled, seeded and chopped
• 3 garlic cloves
• 1 red onion, peeled and cut into wedges
• 2 teaspoons cumin seeds
• 3 tablespoons vegetable oil
• 5 cups low sodium vegetable broth
• 1 teaspoon chili paste*
• 1/4 cup lowfat plain Greek yogurt or dairy-free yogurt