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)
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 295 calorie
- Calories
- 295 calorie
- Total Fat
- 6.5 grams
- Total Fat
- 6.5 grams
- Saturated Fat
- 1 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Cholesterol
- 0 milligrams
- Sodium
- 415 milligrams
- Sodium
- 415 milligrams
- Carbohydrates
- 56 grams
- Carbohydrates
- 56 grams
- Dietary Fiber
- 7.5 grams
- Dietary Fiber
- 7.5 grams
- Protein
- 11.5 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
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.
