Tuesday, October 2, 2007
Taste of Fall
Curried Butternut Squash Soup
(Recipe from www.foodtv.com)
1 T canola oil
1 medium onion, chopped
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 or vegetable broth
1 T plus 2 tsps. curry powder
1/2 tsp. salt, plus more, to taste
2 T honey
4 tsps. plain low-fat yogurt, for garnish
Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 or 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 in 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.