Curried Butternut Squash Soup
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 tablespoon canola oil
- 1 medium onion, chopped (about 2 cups)
- 2 garlic cloves, minced
- 1 (2 1/2 lb) 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
- 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 in batches in a blender until smooth.
- Season with salt, to taste.
- Ladle into serving bowls and add a dollop of yogurt.
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RECIPE SUBMITTED BY
I am an attorney and have been married 25 years. I enjoy cooking and creating good meals, but on weekends only! My favorite cookbook is the Jane Brody Good Food Book, but having said that, I usually find something that I love in most cookbooks! My current passion is adopting favorite recipes and making them healthy and yummy (or just finding great recipes that promote good health!).