2.5 pounds butternut squash, peeled, seeded and cut into 1-inch cubes
6 cups low-sodium chicken or vegetable broth
1 tablespoon plus 2 teaspoons curry powder
1/2 teaspoon salt
2 tablespoons honey
3 tablespoons plain nonfat yogurt
Instructions
Heat oil over medium heat in a 6-quart stockpot. Add onions and saute until they begin to soften, about 5 minutes. Add garlic and saute for 2 minutes more. Add squash, broth, curry powder, and salt and bring to a boil. Reduce heat and simmer uncovered until squash is tender, 12 to 15 minutes.
Remove from heat, stir in honey, and puree with a mixer or in batches in a blender until smooth
Ladle into serving bowls and drizzle yogurt over each
Originally Submitted
4/4/2012
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You can add this Curried Butternut Squash Soup recipe to your own private DesktopCookbook.
