Ingredients:
- 2.5 lb Butternut squash, peeled and chopped into 1 inch cubes
- 1 tablespoon canola oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 ½ Tablespoon curry powder
- 1 teaspoon sea salt
- 2 tablespoons honey
- Individual drizzle of All-natural plain yogurt (optional)
Instruction:
In a larger pot add canola oil over medium-high heat, sauté onion and garlic for about 6 minutes. Once the onion becomes tender add chopped butternut, chicken broth, curry powder, and salt; stir add simmer for around 15 minutes or until butternut is tender. Stir in honey before blending with either an immersion blender or in a regular blender (in batches). If desired, drizzle yogurt over individual soup before serving.
