Curried Butternut Squash Soup

(from bjs2005’s recipe box)

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

  1. Heat the oil over medium heat in a large soup pot. Add the onion and garlic and cook, stirring until softened, about 5 minutes.

  2. 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.

  3. 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.

  4. To serve, ladle the soup into serving bowls and drizzle with the yogurt (optional).

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