Butternut Squash Soup

Makes: 6 servings

Start to Finish: 45 mins

Ingredients

2 tablespoons butter or margarine
1 cup chopped onions
2 teaspoons curry powder
3 pounds butternut squash, peeled and cut into 1-1/2-inch pieces
2 14 ounce cans chicken broth
2 cups water
1 teaspoon grated fresh ginger
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup plain fat-free yogurt

Directions

1. 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.

2. 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. Makes 6 servings.

Make Ahead Tip