Curried Butternut Squash Soup

 “Hungry!” yelled the grumpy Tart! The chicken broth had gotten spilled the night before when her stupid knee decided to have a bad evening, and now there was no way for her to make the Curried Butternut Squash Soup in her new cook book. She wanted that soup so much, she got all grumpy and pouty. Notice the lower lip.

“What can I do? cried the pouting pastry, “It’s a long walk to the store, but what choice do I have?” Off she went, down the long road to the super market. (A rather small walk really, but the tart bakes way more than she works out.)

The broth was bought, and the onions and squash began to cook. The tart was very hungry, and poked her nose in the pan a lot.

 Is it ready?

                     Is it ready now?

                                         Is it ready now???

 

It was the tastiest soup she’d ever had! A happy tart ate it all up, and had cupcakes.

 

Curried Butternut Squash Soup by Ellie Krieger

1 tbls. canola oil
1 large onion, chopped
2 cloves garlic, minced
One 2 1/2 pound butternut squash, peeled, seeded, and cut into 1 inch cubes
6 cups low sodium chicken or vegetable broth
1 tablespoon plus 2 teaspoons curry powder
1/2 teaspoon salt, plus more to taste
2 tablespoons honey
4 teaspoons plain nonfat yogurt, for garnish

Heat the oil over medium heat in a large soup pot. Add the onion and harlic and cook, storring, until softened, about 5 minutes. Add the squash, broth, curry powder, and salt and bring to a boil. Reduce the heat to medium-low and simmer until the squash is tender, about 15 minutes. Remove the soup from the heat, stir in the honey and puree until smooth in the pot using an immersion blender or in two batches in a regular blender. Taste and season with salt, if necessary. To serve, ladle the soup into serving bowls and drizzle with yogurt.