Curried Squash Soup Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| Carrot | 1 Cup (16 tbs), chopped | |
| Onion | 1 Cup (16 tbs), chopped | |
| Curry powder | 2 Teaspoon | |
| 6 cups mashed cooked acorn squash | ||
| Sodium chicken broth | 2 Cup (16 tbs) | |
| 6 tablespoons plain low-fat yogurt | ||
| Pumpkin seeds | 1 Tablespoon, garnish | |
Directions
1. In medium saucepan, heat oil. Add carrot and onion; cook until tender, about 3 minutes; stir in curry powder and cook 1 minute.
2. In food processor, puree squash with chicken broth and carrot mixture in 2 batches until smooth; transfer to same saucepan.
3. Cook over medium heat until soup is heated through, 3 to 5 minutes.
2. In food processor, puree squash with chicken broth and carrot mixture in 2 batches until smooth; transfer to same saucepan.
3. Cook over medium heat until soup is heated through, 3 to 5 minutes.
Chef
