Curried Squash Soup

Ingredients:

• 1 cup finely chopped onion
• 1 clove garlic, minced
• 2 tablespoons olive or canola oil
• 1 pound sliced yellow squash
• 1 medium carrot, finely chopped
• 2 teaspoons curry powder
• ¼ teaspoon ground ginger
• 1 ¾ cups water
• 1 tablespoon vegetable-flavored bouillon granules
• 2 teaspoons lemon or lime juice
• ¼ cup plus 2 tablespoons plain lowfat yogurt

Directions:

1. Sauté onion and garlic in olive oil in a heavy, medium saucepan over medium heat until tender.
2. Add squash and carrot; sauté 10 minutes.
3. Stir in curry powder and ginger; sauté 1 minute.
4. Add water and vegetable bouillon granules; bring to a boil, stirring constantly.
5. Cover, reduce heat and simmer 20 minutes or until vegetables are tender.
6. Process soup, in batches, in an electric blender until smooth. Return to saucepan; stir in lemon or lime juice.
7. Cook over medium-low heat until hot, stirring constantly.
8. Ladle into bowls; spoon 1 ½ tablespoons yogurt on each serving.

Nutrients:
(per serving)

• 225 Calories
• 12 gm Fat (2 gm Saturated)
• 2 mg Cholesterol
• 750 mg Sodium
• 6 gm Protein
• 26 gm Carbohydrates
  

Yield: 3 (1 ½ cup) servings

The Guilt-Free Comfort Food Cookbook
by Georgia Kostas, R.D., M.P.H.