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The Healthy Heart Cookbook

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Curried Butternut Squash Soup

Makes: 5 servings

Ingredients

  • 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

Instructions

  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.

Nutritional Information

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

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