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Curried Butternut Squash Soup

Curried Butternut Squash Soup
Makes: 5  servings


  • 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


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.

From FitnessMagazine.com