Curried Butternut Squash Soup

This recipe is from Ellie Krieger.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  tablespoon canola oil
• 1  medium onion, chopped (about 2 cups)
• 2  garlic cloves, minced
• 1 (2 1/2lb)  butternut squash, peeled, seeded and cut into 1-inch cubes
• 6  cups low sodium chicken broth or 6  cups vegetable broth
• 1  tablespoon curry powder
• 2  teaspoons curry powder
• 1⁄2 teaspoon salt, plus more
•  salt, to taste
• 2  tablespoons honey
• 4  teaspoons plain low-fat yogurt, for garnish

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.