Curried Butternut Squash Soup

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon canola oil
• 1 medium onion, chopped (about 2 cups)
• 2 garlic cloves, minced
• 1 (2 1/2 lb) butternut squash, peeled, seeded and cut into 1-inch cubes
• 6 cups low sodium chicken broth or 6 cups vegetable broth
• 1 tablespoon curry powder
• 2 teaspoons curry powder
• 1/2 teaspoon salt, plus more
• salt, to taste
• 2 tablespoons honey
• 4 teaspoons plain low-fat yogurt, for garnish

Recipe

• 1 heat oil over medium heat in a 6-quart stockpot.
• 2 add onions and garlic and saute until soft but not brown, about 6 to 7 minutes.
• 3 add the butternut squash, broth, curry powder and salt and bring to a boil.
• 4 reduce heat and simmer until squash is tender, about 12 to 15 minutes.
• 5 remove from heat stir in honey and puree in batches in a blender until smooth.
• 6 season with salt, to taste.
• 7 ladle into serving bowls and add a dollop of yogurt.