Curried Butternut Squash Soup

Ingredients

• 1  tablespoon olive oil
• 1  medium onion, chopped
• 2  cloves garlic, minced
• 2-1/2  pound butternut squash, peeled, seeded and cut into 1-inch cubes
• 6  cups low-sodium chicken or vegetable broth
• 1  tablespoon plus 2 teaspoons curry powder
• 1/2  teaspoon salt
• 2  tablespoons honey
• 3  tablespoons plain nonfat yogurt

Directions

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.