Curried Butternut Squash Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 tablespoon olive oil
• 1 medium red onion, chopped
• 1 garlic clove, minced
• 1 (3 lb) butternut squash
• 4 cups vegetable stock
• 1 tablespoon curry powder, plus more, to taste
• 1/4 teaspoon salt, plus more, to taste
• 1 (13 1/2 ounce) can low-fat coconut milk
• 6 teaspoons plain low-fat yogurt (for garnish)
• 30 butternut squash seeds, toasted

Recipe

• 1 1. heat olive oil over medium heat in a 6-quart stockpot.
• 2 2. add onions and garlic and saute until soft (but not brown), about 10 minutes.
• 3 3. add the butternut squash, vegetable stock, curry powder and salt.
• 4 4. bring to a boil and then simmer until the squash is tender, about 15 minutes.
• 5 5. once the squash is cooked, turn off the heat and while stirring add the coconut milk.
• 6 6. puree the soup with an immersion blender; or in batches in a blender until smooth.
• 7 7. ladle into soup bowls and garnish with dollops of yogurt and toasted butternut squash seeds.