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

Chickpea Curry with Cashews

INGREDIENTS

1 tablespoon cornstarch
1 cup low-sodium vegetable broth, divided
2 teaspoons canola oil
1/2 onion, chopped
2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can (15 ounces) no-saltadded chickpeas, rinsed and drained
1/2 cup unsalted cashews, coarsely chopped
1/4 cup chopped fresh cilantro
4 tablespoons fat-free greek-style yogurt


DIRECTIONS
Whisk the cornstarch in a small bowl with enough of the broth to dissolve. Set aside.
Combine the oil, onion, curry powder, salt, and pepper in a large skillet over medium heat. Cover and cook, stirring occasionally, for 5 minutes or until the onion is softened.
Add the remaining broth to the pan along with the reserved cornstarch mixture. Cook, whisking constantly, until thickened. Add the chickpeas and cashews. Simmer for 5 minutes for the flavors to blend. Stir in the cilantro. Serve with a dollop of the yogurt.






From The Flat Belly Diet Cookbook