Ingredients:

• 2 Tbs Butter ( or 2 or less table spoons of Olive Oil)
• 1 med onion
• 1 med celery
• 3 garlic cloves
• 1 Tbs minced ginger
• 1 Tbs madras curry powder (or less)
• 1 3lb butternut squash (cubed)
• 6 cups chicken stock (or vegetable stock)
• 1 bay leaf
• 1Tbs grated orange zest
• salt & pepper
• 1/2 cup plain yogurt
• 2 Tbs minced cilantro or fresh parsley

Directions:

1. Melt butter/heat olive oil
2. Add onion, celery, garlic & ginger &Mac246; cook 6-8 minutes
3. Add curry powder - cook 1-2 minutes
4. Add squash, chicken (vegetable) stock, bay leaf and orange zest &Mac246; bring to a boil.
5. Reduce heat to low & simmer 30 minutes
6. Remove bay leaf
7. Puree soup
8. Season with salt & pepper
9. Garnish with yogurt & cilantro

close recipe