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Curried Butternut Squash Soup

Rated : 
 by 10 people
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.

Curried Butternut Squash Soup
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Comments >
6310963796
elite_e wrote:

ai think the healthy way to put soya milk instead of yogurt. Is it sound good?

9/19/2012 08:30:41 PM Report Abuse
nel_cortez wrote:

yummy.....

3/11/2012 01:59:00 AM Report Abuse
sjames26 wrote:

Please put in the calorie and fiber count.

11/14/2010 05:48:43 PM Report Abuse
Tdesro wrote:

I 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 Abuse
smoore811 wrote:

lagartist23, 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 Abuse

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