Curried Butternut Squash Soup
- cal. (kcal) 221
- Makes: 5 servings
- Carb Grams Per Serving: 39
butternut squash, peeled, seeded and cut into 1-inch cubes
low-sodium chicken or vegetable broth
plus 2 teaspoons curry powder
plain nonfat yogurt
- Heat oil over medium heat in a 6-quart stockpot. Add onions and saute until they begin to soften, about 5 minutes. Add garlic and saute for 2 minutes more. Add squash, broth, curry powder, and salt and bring to a boil. Reduce heat and simmer uncovered until squash is tender, 12 to 15 minutes.
- Remove from heat, stir in honey, and puree with a mixer or in batches in a blender until smooth
- Ladle into serving bowls and drizzle yogurt over each.
Nutrition InformationServings Per Recipe: 5
PER SERVING: 221 cal., 6 g total fat (2 g sat. fat), 39 g carb. (5 g fiber), 8 g pro.