Curried Butternut Squash Soup for One
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Butternut squash simmered with curry powder and a little honey, blended smooth and topped with yogurt.
Ingredients
- ½ Tbsp olive oil
- ½ cup chopped onion
- 1 minced garlic clove
- 10 oz butternut squash peeled and diced ½ inch
- 1½ cups low-sodium chicken broth
- 1 tsp curry powder
- ¼ tsp kosher salt
- ½ Tbsp honey
- 1 tsp vanilla yogurt to finish
- Optional chopped parsley
Equipment
- saucepan
- blender
Directions
- Heat the oil in a 3-quart saucepan and cook the onion and garlic for 6 to 7 minutes, until soft.
- Stir in the squash, broth, curry powder, and salt. Bring to a boil, then cover and simmer for 12 to 15 minutes, until the squash is soft.
- Take the pan off the heat, add the honey, and blend until smooth with an immersion blender.
- Top the bowl with the vanilla yogurt, and parsley if you like.
Nutrition
Serving: 747g | Calories: 320kcal | Carbohydrates: 56g | Protein: 11g | Fat: 9.6g | Saturated Fat: 1.7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 714mg | Potassium: 1466mg | Fiber: 8.2g | Sugar: 19g | Vitamin A: 30138IU | Vitamin C: 67mg | Calcium: 186mg | Iron: 3.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); butternut squash counted as raw butternut squash. Brands and portions vary, so use it only as an approximation.