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Butternut Squash Soup


butternut squash soup

1 tablespoon olive oil

1 package chopped onions 8 oz.

2 cloves garlic, minced

2 ½ pounds butternut squash, peeled, seeded and cut into 1-inch cubes

6 cups low-sodium chicken or vegetable broth

½ teaspoon salt

2 tablespoons honey

3 tablespoons plain nonfat yogurt


1.     Heat oil over medium heat in a large pot. Add onions and saute for 5 minutes.

2.     Add garlic and sauté for an additional 2 minutes.

3.     Add squash, broth, curry powder, and salt and bring to a boil.

4.     Reduce heat and simmer uncovered until squash is tender, 12 to 15 minutes.

5.     Remove from heat, stir in honey and yogurt and puree with a mixer or blender until smooth.

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