Curried Butternut Squash Soup

Ingredients:

• 1  tablespoon  olive oil
• 1  medium  onion, chopped
• 2  cloves  garlic, minced
• 2-1/2  pound  butternut squash, peeled, seeded and cut into 1-inch cubes
• 6  cups  low-sodium chicken or vegetable broth
• 1  tablespoon  plus 2 teaspoons curry powder
• 1/2  teaspoon  salt
• 2  tablespoons  honey
• 3  tablespoons  plain nonfat yogurt

Directions:

Heat oil over medium heat in a 6-quart stockpot. Add onions and saute until they begin to soften, about 5 minutes. Add garlic and saute for 2 minutes more. Add squash, broth, curry powder, and salt and bring to a boil. Reduce heat and simmer uncovered until squash is tender, 12 to 15 minutes.

Remove from heat, stir in honey, and puree with a mixer or in batches in a blender until smooth

Ladle into serving bowls and drizzle yogurt over each.

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