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Healthy Recipe of the Month
Curried Butternut Squash Soup
By: Ellie
Krieger, 2007
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.
Source:
www.foodnetwork.com
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