Categories: Curry, Soup, Squash
Ingredients
- • 1 Tablespoon canola oil
- • 1 large onion, chopped (about 2 cups)
- • 2 garlic cloves, minced (about 2 teaspoons)
- • One 2 1/2 pound butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
- • 2 medium potatoes, peeled and cut into 1-inch cubes
- • 6 cups low-sodium chicken or vegetable broth
- • 1 Tablespoon plus 2 teaspoons curry powder (mild works best-may want to start with 1 TBS and add more to taste).
- • 2 Tablespoon honey
- • Skim milk
- • 4 teaspoons plain non-fat yogurt, for garnish (optional)
Directions
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Heat the oil over medium heat in a large soup pot. Add the onion and garlic and cook, stirring until softened, about 5 minutes.
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Add the squash, potatoes, broth, curry powder, and salt and bring to a boil. Reduce the heat to medium-low and simmer until the squash and potatoes are tender, about 15 minutes.
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Remove the soup from the heat, stir in the honey, and puree until smooth in the pot using an immersion blender or in two batches in a regular blender. Thin with skim milk (about 1 cup). Taste and season with salt, if necessary.
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To serve, ladle the soup into serving bowls and drizzle with the yogurt (optional).