Curried Butternut Squash Soup - cooking recipe

Ingredients

1 tablespoon canola oil
1 medium onion, chopped (about 2 Cups)
4 garlic cloves, minced
1 (2 1/2 lb) butternut squash, peeled, seeded and cut into 1-inch cubes
6 cups low sodium chicken broth
1 tablespoon curry powder
1 teaspoon curry powder
salt and pepper
2 tablespoons honey
2 tablespoons butter
plain low-fat yogurt (to garnish)

Preparation

Heat oil over medium heat in a 6qt stockpot.
Add onions and garlic and saute until soft, about 6 to 7 minutes.
Add squash, broth, curry powder and salt and pepper and bring to a boil.
Reduce heat and simmer until squash is tender, about 15 to 20 minutes.
Remove from heat and stir in honey and butter and puree until smooth.
Reseason with salt and pepper to taste.
Ladle into serving bowls and add a dollop of yogurt.
ENJOY!