Healthy
Holiday Meals
Curried Butternut
Squash Soup
Serves: 8 Prep: 15min|Cook: 35min |Total: 55min
Ingredients
1 butternut squash, halved and seeded
2 teaspoons vegetable oil
1 large onion, chopped
1 rib celery, finely chopped
2 cloves garlic, minced
2 teaspoons curry powder
1 tablespoon grated fresh ginger
1/3 cup white wine or apple juice
2 cans (14 1/2 ounces each) fat-free reduced-sodium
chicken broth or vegetable broth
1/4 teaspoon salt
1/2 cup low-fat plain yogurt, at room temperature
Directions
- Place the squash, cut side down, on a
microwaveable tray. Microwave on high power, rotating once, for 8 to
10 minutes, or until tender. Remove and let stand for 5 minutes. Scoop
out the flesh and place in a large bowl.
- 2. Meanwhile, warm the oil in a Dutch oven over
medium heat. Add the onion, celery, and garlic. Cook, stirring often,
for 10 minutes, or until the vegetables are soft. Add the curry powder
and ginger. Cook for 3 minutes. Add the wine or apple juice. Bring to
a boil. Add the broth, the reserved squash, and salt. Reduce the heat
to medium. Cook for 10 minutes.
- In batches, transfer the soup to a blender or
food processor. Puree until smooth. Return to the pot. Stir in the
yogurt.
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