Curried Butternut Squash Soup

• 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
• 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

1. Heat oil over medium heat in a 6-quart stockpot.
2. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes.
3. Add the butternut squash, broth, curry powder and salt and bring to a boil.
4. Reduce heat and simmer until squash is tender, about 12 to 15 minutes.
5. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth.
6. Season with salt, to taste.
7. Ladle into serving bowls and add a dollop of yogurt.
8. Nutritional Analysis (Per Serving)
9. Calories: 295
10. Total fat: 6.5g
11. Saturated fat: 1g
12. Monounsaturated fat:
13. Polyunsaturated fat:
14. Cholesterol: 0mg
15. Sodium: 415mg
16. Carbohydrates: 56g
17. Protein: 11.5g
18. Fiber: 7.5g

canola oil, onion, garlic, butternut squash, lowsodium, curry powder, salt, honey, yogurt

Taken from www.foodnetwork.com/recipes/ellie-krieger/curried-butternut-squash-soup-recipe.html (may not work)