1 butternut squash (1/2 cup pulp)
1 tomato (1/2 cup juice)
1/4 cup plus 3 tablespoons plain dairy or soy yogurt
3/4 cup chopped tomatoes
2 tsp fresh dill
1/4 tsp sea salt
1/4 tsp balck pepper
2 tbsp plain dairy or soy yogurt, as garnish (optional)
2 tbsp dairy or soy parmesan cheese, as garnish (optional)
2 springs fresh dill, as garnish (optional)

1. Separately push the squash and tomato through a juicer. Set aside 1/2 cup of the squash pulp and 1/2 cup of the tomato juice.

2. In a medium sized saucepan, combine the pulp, juice, and yogurt. Bring to a simmer over medium low heat, and cook uncovered for 10 - 15 minutes.

3. Add the chopped tomato, dill, salt, and pepper, and remove from the heat.

4. Serve hot or cold, garnished with the yogurt, parmesan cheese, and dill sprigs, if desired.