Curried Butternut Squash Soup

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
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

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.

Serves 4.

Nutritional Analysis (per 1.5 cup 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

Source: http://www.foodnetwork.com/recipes/ellie-krieger/curried-butternut-squash-soup-recipe/index.html