Curried Butternut Squash Soup

Your senses of sight, smell, and taste will all be delighted by this soup. The butternut squash gives it a rich orange color and a natural sweetness that is the perfect counterpoint to the boldly fragrant curry spices. Full-bodied, creamy, and exotic, it tastes truly indulgent.

1 Tbs canola oil

1 large onion, chopped (about 2 cups)

2 cloves garlic, minced (about 2 teaspoons)

1 2 1/2-pound butternut squash, peeled, seeded, and cut into 1-inch cubes

6 cups low-sodium chicken or vegetable broth

1 Tbs plus 2 teaspoons curry powder

1/2 tsp salt, plus more to taste

2 Tbs honey

4 tsp plain nonfat yogurt, for garnish

1	Heat the oil over medium heat in a large soup pot. Add the onion and garlic and cook, stirring, until softened, about 5 minutes.
2	Add the squash, broth, curry powder, and salt and bring to a boil. Reduce the heat to medium-low and simmer until the squash is tender, about 15 minutes.
3	Remove the soup from the heat, stir in the honey, and puree until smooth in the pot using an immersion blender or in two batches in a regular blender. Taste and season with salt, if necessary.
4	To serve, ladle the soup into serving bowls and drizzle with the yogurt.