Curried Butternut Squash Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

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

Recipe

• 1 heat oil over medium heat in a 6qt stockpot.
• 2 add onions and garlic and saute until soft, about 6 to 7 minutes.
• 3 add squash, broth, curry powder and salt and pepper and bring to a boil.
• 4 reduce heat and simmer until squash is tender, about 15 to 20 minutes.
• 5 remove from heat and stir in honey and butter and puree until smooth.
• 6 reseason with salt and pepper to taste.
• 7 ladle into serving bowls and add a dollop of yogurt.
• 8 enjoy!