CURRIED SQUASH SOUP

Curried Squash Soup image

Provided by Florence Fabricant

Categories lunch, one pot, soups and stews, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped peeled tart apple
1 1/2 tablespoons curry powder
4 cups peeled diced butternut squash
3 cups water or chicken stock
1 cup milk
Salt and ground black pepper
3 tablespoons plain yogurt
2 tablespoons toasted unsweetened coconut

Steps:

Heat the oil in a heavy saucepan. Add the onion and apple and cook until they are tender. Stir in the curry powder.
Add the squash and water (or chicken stock). Cover and simmer until the squash is tender, about 30 minutes. Puree in one or more batches in a blender.
Return puree to saucepan and add milk. Season with salt and pepper. Float dollop of yogurt topped with coconut on each serving.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 9 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 732 milligrams, Sugar 9 grams, TransFat 0 grams