makes about 8 servings
- 1 butternut squash, roasted, headed and seeded
- 2 teaspoons of vegetable oil
- 1 large onion, chopped
- 1 rib celery, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons curry powder
- 1 tablespoon grated fresh ginger
- 1/3 cup white wine or apple juice
- 2 cans (14 1/4 each) fat free, no sodium chicken or vegetable broth
- 1/4 teaspoon salt
- 1/2 cup low-fat plain yogurt, at room temperature
Slice quash in half and roast at 350 F for 45 minutes. Scoop out flesh and place in a large bowl.
Meanwhile, warm oil in a Dutch oven over medium heat. Add the onion, celery, and garlic. Cook, stirring often, or until vegetables are soft. Add the curry powder and ginger. Cook for 3 minutes. Add the white wine/apple juice. Bring to a boil. Add the broth, reserved squash and salt. Reduce heat to medium. Cook for 10 minutes.
In batches, transfer the soup to a blender or food processor. Puree until smooth. Return to the pot. Stir in yogurt.
Put the butter, onion and tomatoes in a medium saucepan over medium heat. Bring to a slight boil and add in garlic. Reduce the heat and keep sauce to a gentle simmer for about 40-50 minutes. Be sure to stir occasionally and crush the tomatoes against the pot using a wooden spoon. Remove from heat, and set aside.
Makes 8 serving. Per serving 73.9 calories, 1.56 g fat, 3 g sat. fat, 12.2 g carbs, 3.6 g sugar, 2 g fiber, 2.4 g protein