Soup of the Day- Curried Butternut Squash Soup

Curried Butternut Squash Soup
2007 Ellie Krieger, All Rights Reserved

.Prep Time:15 minInactive Prep Time:– Cook Time:25 minLevel:
IntermediateServes:
4 servings (1 serving is 1 1/2 cups).Ingredients
1 tablespoon canola oil
1 medium onion, chopped (about 2 cups)
2 cloves garlic, minced
1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
6 cups low-sodium chicken broth or vegetable broth
1 tablespoon plus 2 teaspoons curry powder
1/2 teaspoon salt, plus more, to taste
2 tablespoons honey
4 teaspoons plain low-fat yogurt, for garnish
Directions
Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.

Ladle into serving bowls and add a dollop of yogurt.

Nutritional Analysis (Per Serving)

Calories: 295

Total fat: 6.5g

Saturated fat: 1g

Monounsaturated fat:

Polyunsaturated fat:

Cholesterol: 0mg

Sodium: 415mg

Carbohydrates: 56g

Protein: 11.5g

Fiber: 7.5g

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