Curried Butternut Squash Soup
From bostonmargy 13 years ago
- 40 minutes to make
- Serves 6
Just the thing for a chilly fall evening! I found the original recipe on the Food Network website, but modified it significantly. It's creamy without being rich, nutty and smooth all at the same time. There's also an interesting after-taste of mushroom, although there's no mushroom in the recipe. Read more I used Penzey's sweet curry powder - it makes a difference! See less
Ingredients
- 1 tbs canola oil shopping list
- 1 medium onion, chopped shopping list
- 2 cloves garlic, chopped shopping list
- 1 2 1/2 lb butternut squash, peeled and cut into 1 inch cubes shopping list
- 1 tbs curry powder shopping list
- 8 cups low-sodium chicken or vegetable broth, or substitute home made shopping list
- salt and pepper, to taste shopping list
- low-fat yogurt, for garnish shopping list
How to make it
- Heat oil over medium heat in a 6-quart stock pot. Add onions and garlic and saute until soft, but not brown (6 - 7 minutes).
- Add the butternut squash, curry powder, broth and (optional) salt and bring to a boil.
- Reduce heat to simmer and cook until squash and onions are tender, about 15 - 20 minutes.
- Puree in a food processor blender and return to pot.
- Serve with a dollop of yogurt as garnish
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