Curried Squash Soup
|Vegetable oil||1 Tablespoon|
|Chopped carrot||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Curry powder||2 Teaspoon|
|Mashed cooked acorn squash||6 Cup (96 tbs)|
|Low sodium chicken broth||2 Cup (32 tbs)|
|Plain low fat yogurt||6 Tablespoon|
|Pumpkin seeds||1 Tablespoon (Garnish)|
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.