5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 0 star values: 1

By starting with cooked squash, you can get this comforting soup recipe from the stove to the table in under 30 minutes. Serve it with a stack of crackers, crusty Italian bread, or a simple salad to complete the meal.

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Ingredients

Directions

  • In a medium saucepan heat oil over medium heat. Add onion; cook until tender. Stir in squash, broth, and curry powder. Bring to boiling; reduce heat. Simmer for 2 minutes. Whisk in yogurt and thyme; heat through.

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  • Ladle soup into warm bowls. If desired, top with additional yogurt. Sprinkle with pepper. If desired, serve with crackers.

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Nutrition Facts

448 calories, (6 g saturated fat, 2 g polyunsaturated fat, 4 g monounsaturated fat), 24 mg cholesterol, 460 mg sodium, 70 g carbohydrates, 9 g fiber, 30 g sugar, 20 g protein.


Reviews (1)

5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 0 star values: 1
Rating: Unrated
09/24/2015
Something wrong with the nutrition info - possibly the numbers are for the entire recipe - not for a serving. There is no way to get 13 gm of fat per serving from 1/2 cup greek yogurt (~ 5 grams total) and 1 tsp canola oil (5 grams also). Only if the broth had a few grams can you even get to 13 for the whole recipe. Plus winter squash is only about 85 calories per cup.