Curried Butternut Squash Soup Recipe

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Ellie Krieger on Food Network
Nutrition per serving    (USDA % daily values)
CAL
208
FAT
21%
CHOL
0%
SOD
27%

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Ingredients for 4 servings

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

1 medium onion, chopped (about 2 cups)

2 cloves garlic, minced

2 tablespoons honey

4 teaspoons plain low-fat yogurt, for garnish

1 tablespoon canola oil

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