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


Heat the oil over medium heat in a large soup pot. Add the onion and garlic and cook, stirring, until softened, about 5 minutes.


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.


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.


To serve, ladle the soup into serving bowls and drizzle with the yogurt.