Monday, October 18, 2010

Curried Butternut Squash Soup

Happy Monday to All!  Here is another Healthy Fall Recipe that I found that I thought sounded good!  I wanted to share it with all of my readers.
5 servings

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

2-1/2 pound butternut squash, peeled, seeded and cut into 1-inch cubes

6 cups low-sodium chicken or vegetable broth

1 tablespoon plus 2 teaspoons curry powder

1/2 teaspoon salt

2 tablespoons honey

3 tablespoons plain nonfat yogurt


Heat oil over medium heat in a 6-quart stockpot. Add onions and saute until they begin to soften, about 5 minutes. Add garlic and saute for 2 minutes more. Add squash, broth, curry powder, and salt and bring to a boil. Reduce heat and simmer uncovered until squash is tender, 12 to 15 minutes.

Remove from heat, stir in honey, and puree with a mixer or in batches in a blender until smooth

Ladle into serving bowls and drizzle yogurt over each

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