Butternut Squash Soup

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Butternut Squash Soup

 

 

Ingredients

 

2 tablespoons butter or margarine

1 cup chopped onions

2 teaspoons curry powder

3 pounds butternut squash, peeled and cut into

1-1/2-inch pieces

2 cans (14-oz.) vegetable broth

2 cups water

1 teaspoon grated fresh ginger

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup plain fat-free yogurt

 

Directions:

 

1. Melt butter in Dutch oven over medium heat. Add

onions and cook 2 minutes. Stir in curry powder and

cook 1 minute until fragrant. Stir in squash, broth,

water, ginger, salt and pepper. Increase heat to high

and bring soup to boil; reduce heat and simmer 15

minutes or until squash is tender.

2. Puree squash mixture in blender in batches.

Transfer each batch to a large bowl, then return to

Dutch oven. Simmer 5 minutes or until heated through.

Top each bowl with 1 tablespoon of the yogurt. Swirl

yogurt and soup together with tip of knife. Makes 6

servings.

Make-Ahead Tip: This soup can be made ahead. Cool.

Cover and refrigerate overnight. To serve, reheat over

medium-low heat 15 minutes or until hot.

 

Nutritional facts per serving

 

calories: 165 , total fat: 5.5g , saturated fat: 2.5g

, cholesterol: 11mg , sodium: 927mg , carbohydrate:

27g , protein: 4g

 

 

 

 

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