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Butternut Squash Soup




Source of Recipe


Ladies' Home Journal

2 Tbs butter
1 cup chopped onions
2 tsp curry powder
3 pounds butternut squash, peeled and cut into 1-1/2-inch pieces
2 cans (14-oz.) chicken broth
2 cups water
1 tsp grated fresh ginger
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup plain fat-free yogurt



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. 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. Can be made a day ahead.

Makes 6 servings