Curried Squash Soup With Whipped Yogurt

• Curried Squash Soup
• 1 Butternut or large acorn squash, roasted, cooled and fleshed scooped out
• 1 large onion, chopped into medium dice
• 3 tablespoons butter
• 1 tablespoon curry powder
• 1 teaspoon kosher salt plus more to taste
• 3-4 cups chicken or vegetable stock
• Chopped parsley, sliced almonds or chives for garnish
• Whipped Yogurt
• 1 cup plain greek yogurt (full fat)
• 1/2 cup heavy cream

1. Melt butter in heavy large saucepan over medium heat. Add onions and cook until translucent (10-15 minutes). Add curry and saute until fragrant. Puree using one of the below methods then add salt and pepper to taste and top with whipped yogurt, garnish and a drizzle of olive or coconut oil, if you like.
2. Immersion blender: Put squash and broth into saucepan and puree.rnRegular blender: Scrape onion mixture out of saucepan then put 1/3 of the squash, onions and broth into blender and puree then pour back into saucepan and repeat two more times.
3. Whip yogurt and cream together using hand or stand mixer until soft peaks form.

soup, butternut, onion, butter, curry powder, kosher salt, chicken, parsley, yogurt, greek yogurt, heavy cream

Taken from food52.com/recipes/38961-curried-squash-soup-with-whipped-yogurt (may not work)