The Healthy Heart Cookbook

Curried Butternut Squash Soup

Makes: 5 servings

• 1 tablespoon olive oil
• 1 medium onion, chopped (2 cups)
• 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

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.

Per serving: 221 calories, 8g protein, 39g carbohydrate, 6g fat (2g saturated), 5g fiber