Curried Butternut Squash Soup


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


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