Winter Squash SoupThree Sisters Cookbook2 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. Most PopularInformation, photos, video or graphics from www.OneidaIndianNation.com may not be republished, uploaded, posted or distributed in any way without the prior approval of Oneida Indian Nation Communications. Permission is for one time use only. Any use of this material must be credited to: Oneida Indian Nation.
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