Curried Butternut Squash Soup

1. 1

   1. In a large stock pot, heat oil over medium heat.

2. 2

   2. Saute onion & garlic until onion is tender, about 6 minutes.

3. 3

   3.Add squash, broth & curry powder.

4. 4

   4. Bring to a boil, reduce heat & simmer, stirring occasionally, for about 15 minutes or until squash is tender. Stir in the salt.

5. 5

   5. Remove from heat & puree with an immersion blender.

6. 6

   6. Serve with a dollop of yogurt in each bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.