Curried Butternut Squash Soup
1 T olive oil
1 large white onion
Pinch of sea salt
1-2 T curry powder
½ T ground cumin
½ T ground ginger
¼ t ground cayenne (or more to taste)
3 lb butternut squash, cut into ½ chunks
4 cloves of garlic, chopped
4 cups of low-sodium (and gluten free) broth-chicken or vegetable
Juice of 1 lime
1 ¼ cups Greek yogurt
5 T raw pumpkin seeds
2T fresh chopped cilantro (optional)
In a large Dutch oven or stockpot, heat oil and cook onion with salt, about 8 minutes. Add spices and cook 1 more minute. Add squash and garlic, stir well to coat. Add broth and cover, increase heat to high until boiling. Remove lid, reduce heat to medium and maintain a steady simmer. Cook until squash is very tender, about 20-30 minutes.
Remove from heat. Puree with stick or regular blender until smooth. Return to Dutch oven or stockpot and heat until warmed through. Add lime juice. Ladle each serving into a bowl and top each with yogurt and pumpkin seeds. Garnish with cilantro if desired.
Serves 10. Cals: 132, Fat: 3, Fiber 4, Carbs 22, Protein 7. WW P+: 3
Source: Nov/Dec 2011 Clean Eating
*I actually skipped the yogurt, since I am dairy free. It was still creamy and delicious without, but I’m sure even better with. I did not use the optional cilantro.
I’ve been enjoying this soup all week with my lunches. I froze the other 5 servings for later 🙂