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Curried Butternut Squash Soup

Recipe from Ellie Krieger & foodnetwork.com


1 Tbsp canola oil

2 cups onion ,chopped

2 cloves garlic, minced

1(2 ½ lb) butternut squash, peeled, seeded & cut into cubes

6 cups vegetable broth

1 Tbsp + 2 tsps curry powder

½ tsp salt

2 Tbsps honey

4 tsps plain low-fat yogurt, for garnish


Heat oil over medium heat in a 6-quart stockpot. Add onions & garlic & sauté until soft. Add the butternut squash, broth, curry powder& salt & bring to a boil. Reduce heat & simmer until squash is tender. Remove from heat stir in honey & puree until smooth. Season & salt, to taste.

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