Total Time
45mins
Prep 20 mins
Cook 25 mins

This recipe is from Ellie Krieger.

Ingredients Nutrition

Directions

  1. Heat oil over medium heat in a 6-quart stockpot.
  2. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes.
  3. Add the butternut squash, broth, curry powder and salt and bring to a boil.
  4. Reduce heat and simmer until squash is tender, about 12 to 15 minutes.
  5. Remove from heat stir in honey and puree in batches in a blender until smooth.
  6. Season with salt, to taste.
  7. Ladle into serving bowls and add a dollop of yogurt.

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