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Thursday, February 5, 2009


Ingredients
1 tablespoon canola oil
1 medium onion, chopped (about 2 cups)
2 cloves garlic, minced
1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
6 cups low-sodium chicken broth or vegetable broth
1 tablespoon plus 2 teaspoons curry powder
1/2 teaspoon salt, plus more, to taste
2 tablespoons honey
4 teaspoons plain low-fat yogurt, for garnish

Roastes seeds
Directions
Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.
Ladle into serving bowls and add a dollop of yogurt.

My soup goes to Cooking for kids hosted by Preety, Made for Each Other and Just For You.

[cookingforkidslogo.jpg][meo-09.jpg]


2 comments:

Preety said...

Check out the roundup Of Cooking For kids event

http://preetyskitchen.blogspot.com/2009/02/cooking-for-kids-milk-products-roundup.html

Deepa Hari said...

Soup looks Yum Rajee and nice pics with family...enjoyed watching them.

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