Butternut Squash Soup

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  cans (14-oz.) 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: This soup can be made ahead. Cool. Cover and refrigerate overnight. To serve, reheat over medium-low heat 15 minutes or until hot.