Winter Squash Soup
2 tablespoons lite margarine
1 cup finely chopped onion
2 teaspoons curry powder
3 pounds butternut squash, peeled and cut in to 1 inch pieces
2 cans (14 ounces each) defatted chicken broth
2 cups water
1 teaspoon peeled, grated fresh ginger
1/2 teaspoon ground pepper
1/2 cup plain nonfat yogurt
Melt margarine in a Dutch oven over medium heat. Cook onions 2 minutes, stir in curry powder and cook an additional minute. Stir in squash, broth, water, ginger and pepper. Increase heat to high and bring mixture to a boil; reduce heat and simmer 15-20 minutes, or until squash is tender. Puree this mixture in a blender in batches. Transfer each batch to a large bowl, then return to Dutch oven when last batch is pureed.
Simmer soup in the Dutch oven 5-10 minutes, or until heated through. Top each serving with 1 tablespoon yogurt, slightly mixed in.
Yield: 6 servings
Nutrition per serving: calories 165, percent calories from fat 30%, sodium 761 mg, cholesterol 11 mg.