Curried Butternut Squash Soup
broth, onion, squash, honey, canola oil, curry, garlic
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 for Curried Butternut Squash Soup 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. Nutritional Analysis (Per Serving) Calories: 295 Total fat: 6.5g Saturated fat: 1g Monounsaturated fat: Polyunsaturated fat: Cholesterol: 0mg Sodium: 415mg Carbohydrates: 56g Protein: 11.5g Fiber: 7.5g
Read the full directions on Food Network
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Servings
4 servings (1 serving is 1 1/2 cups)
Tags
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