Curried Butternut Squash Soup

2013-12-27
  • Yield : 4 servings (1 serving is 1 1/2 cups)
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

    295 calorie
  • Fat

    6.5 grams
  • Saturated Fat

    1 grams
  • Cholesterol

    0 milligrams
  • Sodium

    415 milligrams
  • Carbohydrate

    56 grams
  • Fiber

    7.5 grams
  • Protein

    11.5 grams

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

Method

Step 1

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. 

Step 2

Ladle into serving bowls and add a dollop of yogurt.

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