Recipe courtesy of Ellie Krieger

Curried Butternut Squash Soup

Name: Curried Butternut Squash Soup
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings (1 serving is 1 1/2 cups)
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

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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

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Watch how to make this recipe.

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.