Print: Page | 3x5 | 4x6 Print

Curried Butternut Squash Soup

Rated :

by 10 people

Comment

Makes: 5 servings View Nutrition Facts

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.

Back to Recipe Center main »

SAVE EVEN MORE! Say "Yes" to Fitness® Magazine today and get a second year for HALF PRICE – 2 full years (20 issues) for just $15. You also get our new Fitness Band and Total Body Express Band Workout ABSOLUTELY FREE! (U.S. orders only)

First Name:

Last Name:

Address:

City:

State:

Zip Code:

Email Address:

100% Money-Back Guarantee: You must be pleased, or you may cancel any time during the life of your subscription and receive a refund on any unserved issues – no questions asked. Fitness® Magazine is currently published 10 times annually – subject to change without notice. Double issues may be published, which count as 2 issues. Applicable sales tax will be added. E-mail address required to access your account and member benefits online. We will not share your e-mail address with anyone. Click here to view our privacy policy.