Curried Butternut Squash Soup
Creamy soups are normally loaded with calories but butternut squash gives you that perfect creaminess without all of the calories and fat of cream.
The curry spices go well with the squash and also help to boost your metabolism. It’s the perfect fall or winter soup and is a surefire way to impress your guests.
Now, a lot of people bake their butternut squash before making soup so it’s nice and soft. That works, but it’s actually a lot faster and easier to cut and cube it while it’s raw and cook it in a pan.
- 1 butternut squash, peeled, seeded, and cut into small cubes
- 1 large white onion, chopped
- 3 cloves garlic
- 1 tablespoon olive oil
- 6 cups low sodium chicken or vegetable broth
- 1 ½ tablespoon curry powder (use mild if you don’t like spicy food)
- ½ tsp salt
- 5 tsp low fat plain yogurt
- Get your big soup pot and heat up the oil. Toss in the onion and garlic. Saute until the onions are soft but not getting browned.
- Toss in the squash along with all other ingredients besides the yogurt.
- Bring to a boil.
- Turn down the heat and simmer on low for 15 minutes.
- Blend the soup in the blender or with an immersion blender.
- Add a tablespoon of yogurt to each bowl of soup and mix.
You can swirl the yogurt to make a white swirl and it looks very pretty!
Enjoy a delicious bowl of warming curried butternut squash soup!