Ingredients

The following ingredients have 4 Servings
  • ½ tablespoon olive oil
  • ½ cup chopped onions
  • 1 clove garlic (, minced)
  • 10 ounces butternut squash (, peeled, seeded and cut into 1/2-inch cubes)
  • 1 ½ cups low sodium chicken broth
  • 1 teaspoon curry powder
  • ¼ teaspoon kosher salt
  • ½ tablespoon honey
  • 1 teaspoon vanilla yogurt

Instruction

  • Heat oil over medium heat in a 3.5-quart saucepan. Add onions and garlic and saute until soft, about 6 to 7 minutes. 
  • Add the butternut squash, broth, curry powder and salt and bring to a boil.
  • Reduce heat and simmer until squash is tender, about 12 to 15 minutes.
  • Remove from heat. Stir in honey and puree with an immersion blender or in a blender until smooth.
  • Season with salt, to taste.
  • Pour into a serving bowl and add a dollop of yogurt.