Curried Butternut Squash Soup
2007 Ellie Krieger, All rights reserved

Curried Pumpkin Soup with Mushrooms
from Food and Wine

A similar curried soup made with pumpkin from Food and Wine also sautes 1/2 pound fresh sliced mushrooms with the onions. It is also thickened with 2 tablespoons flour.

1 tablespoon canola oil
1 medium onion, chopped (about 2 cups)
2 cloves garlic, minced
1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes (about 2 cups puree = 1 15 oz. can pumpkin)
6 cups low-sodium chicken broth or vegetable broth
1 tablespoon plus 2 teaspoons curry powder
1/2 teaspoon salt, plus more, to taste
2 tablespoons honey
4 teaspoons 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 to 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 with 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.

4 servings