Fall is upon us and with fall brings squash of all sorts! Having never really cooked with them much, I’ve been looking forward to this time of year to add them into comforting soups and stews! A delicious, warm and subtle curry taste combining the cooling yogurt is just devine! I look forward to making this again!
Another fantastic recipe from Clean Eating Magazine! Stated it served 4, but could easily serve 6-8, especially if serving as a side or appetizer!
- 1 Onion, chopped
- 1-2 Cloves Garlic, minced
- 2 Stalks Celery, Chopped
- 1 Tbsp Olive Oil
- 1 Lb Sweet Potato, peeled and chopped
- 1 Lb Butternut Squash, peeled and chopped
- 6 Cups Low-Sodium Vegetable Broth
- 2 Tsp Curry Powder
- 1/2 Tsp Turmeric
- 1 Tsp Fresh Lemon Juice
- 1/2 Cup Low Fat Plain Greek Yogurt
- 1/4 Cup Chopped Fresh Cilantro
1) In a large pot, over medium high heat, sauté the onion, garlic and celery in oil until soft; about 5 minutes.
2) Add sweet potato, squash, broth, curry powder, and turmeric and bring to a boil. Reduce heat to low and simmer until sweet potato and squash are tender; about 20-25 minutes.
3) Remove from heat and allow to cool slightly. Transfer mixture to blender or food processor- or use a hand blender- and puree until smooth.
4) Stir in lemon juice and serve with 2 tbsp yogurt and 1 tbsp cilantro.
Nutritional Information per serving:
- Calories 250
- Fat 4g
- Carbs 46g
- Fiber 8g
- Sugar 12g
- Protein 6g