Curried Butternut Squash Soup

As I said in my previous post, I had two butternut squashes on hand from the CSA box. Other than making babyfood when my babies were babies, I don't recall ever making anything with butternut squash. It's not that I don't enjoy eating them, I've just been intimidated a little by them. One of my favorite pastas is butternut squash ravioli. It's hard to come by, but if I'm ever at a restaurant that serves it, I will most definitely get it. In fact, my favorite dish in all of Atlanta is Zuzza at Figo. Zucca is a divine butternut squash ravioli with a raddichio cream sauce. I cannot go to Figo and not get it. I salivate as I drive by the restaurant just thinking about Zucca. I LOVE LOVE LOVE it!

O.K., I'll stop going on about my little obsession.

Anyway, I'm certainly not going to attempt to make it; I'll leave that up to the experts.
But I had to come up with something to do with the butternut babies I had on hand.

After poking around online, I found this recipe by Ellie Krieger:

Curried Butternut Squash Soup

Perfect. Right up my alley. I've watched her show before on the Food network; Healthy Appetite, and she comes up with some pretty good recipes. I had everything I needed, so I sat the boys down in front of the TV with their lunches, and I got busy in the kitchen making a huge batch of the soup. And yes, I do use the TV as a babysitter at times. Well, a lot of the time if I'm honest.

The result...delish! And I mean it. I'm trying to make myself wait until dinnertime to eat a whole bowl, but I keep sneaking by the pot and dishing out little spoonfuls. Tonight, I'll top it with a dallop of yogurt (greek yogurt) as the recipe suggests. I know some are afraid of curry...don't be. This is just a rich, flavorful and slightly sweet soup that is perfect for this season.

I can't wait until dinnertime tonight!

Curried Butternut Squash Soup

Ingredients
1 tablespoon canola oil
1 medium onion, chopped (about 2 cups)
2 cloves garlic, minced
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
2 tablespoons honey
4 teaspoons plain low-fat yogurt, for garnish
Directions
Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.
Ladle into serving bowls and add a dollop of yogurt.