Curried Butternut Squash Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 1/2 pounds 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
1. 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.
2. Remove from heat, stir in honey, and puree with a mixer or in batches in a blender until smooth
3. Ladle into serving bowls and drizzle yogurt over each.
Please put in the calorie and fiber count.
11/14/2010 05:48:43 PM Report AbuseI think the yogurt is likloey in place of sour cream in a typical recipe. Adds the creamy texture without the same fat
5/18/2010 12:57:54 PM Report Abuselagartist23, I think the yogurt is for the protein, maybe not so much for the taste. Can't wait to try it!
5/13/2010 06:34:59 PM Report Abusedoes the yogurt really add to the flavor? is it necessary?
4/22/2010 01:48:01 PM Report AbuseI agree with Karen - LOVE IT!!! This is easy, and yet VERY tasty!!
1/26/2010 11:06:38 AM Report Abuse