Ingredients
1 tbl olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 1/2 lbs. butternut squash, peeled, seeded & cut into 1 inch cubes
1 quart plus 2 cups chicken/vegetable broth
1 1/2 tsp curry powder
1/2 tsp salt
6 oz plain greek yogurt
Preparation
In a large stock pot, heat oil over medium heat.
Saute onion & garlic until onion is tender, about 6 minutes.
3.Add squash, broth & curry powder.
Bring to a boil, reduce heat & simmer, stirring occasionally, for about 15 minutes or until squash is tender. Stir in the salt.
Remove from heat & puree with an immersion blender.
Serve with a dollop of yogurt in each bowl.
