Curried Squash Soup
|Unsalted butter/Margarine||3 Tablespoon|
|Yellow onion||1 Medium, chopped for 1 cup|
|Butternut squash||2 1⁄2 Pound, peeled, seeded, and cut into 2 1/2-inch pieces for 8 cups (1 Large One)|
|Red cooking apples||2 Large, peeled, cored and diced for 3 cups (Such As Mcintosh Or Rome Beauty)|
|Curry powder||1 Tablespoon (To Taste)|
|Ground ginger||1⁄2 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Chicken stock/Low- sodium chicken broth||4 Cup (64 tbs)|
|Plain low fat yogurt||1⁄2 Cup (8 tbs)|
1. ln a 6-quart Dutch oven, melt the butter over moderate heat. Add the onion and saute for 5 minutes or until tender. Stir in the squash, apples, curry, ginger, and allspice and cook, uncovered, for 10 minutes, stirring occasionally.
2. Stir in the stock, raise the heat, and bring to a full boil. Lower the heat and simmer, covered, for 30 minutes or until the squash is tender.
3. In a food processor or blender, puree the soup, in batches if necessary, for 45 seconds or until smooth. Return the soup to the Dutch oven and reheat over moderate heat, stirring frequently, for 5 minutes or until heated through. Ladle into bowls and garnish each serving with a tablespoon of yogurt.