Curried Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tablespoon canola oil1 medium onion, chopped (about 2 cups)2 cloves garlic, minced1 2 1/2-pound butternut squash, peeled, seeded and cut into 1-inch cubes (approx. 6 cups)6 cups low-sodium chicken broth or vegetable broth1 tablespoon plus 2 teaspoons curry powder1/2 teaspoon salt, plus more, to taste2 tablespoons clove honey4 teaspoons plain low-fat Greek yogurt, for garnish
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.
Number of Servings: 4
Recipe submitted by SparkPeople user MATTY71.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user MATTY71.
Nutritional Info Amount Per Serving
- Calories: 241.7
- Total Fat: 4.1 g
- Cholesterol: 7.5 mg
- Sodium: 2,331.9 mg
- Total Carbs: 50.9 g
- Dietary Fiber: 11.0 g
- Protein: 6.1 g