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
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 with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.
Ladle into serving bowls and add a dollop of yogurt.
Photo: Curried Butternut Squash Soup Recipe














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By gfcfsusan
on January 30, 2012
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Yummy!!! Spicy and good!!! Will make again!
By dovestarr1
okeechobee, 48
on January 25, 2012
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I realy enjoyed the taste and the curry make it more robust..I will be maken this for a up comming party that Iam haven with friends..I would give it a 5star review....
By rebecca_s
West Boylston, MA
on January 22, 2012
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Yum-oh and very easy to make. A bit too much curry for me, so I'll drop the amount next time.
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