Curried Butternut Squash Soup

  • Level: Intermediate
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings (1 serving is 1 1/2 cups)
  • Nutrition Info
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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

  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. 
  2. Ladle into serving bowls and add a dollop of yogurt.

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