From Jan Reynolds

Winter Squash Soup
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 165 761mg


INGREDIENTS:
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



1 Melt margarine in a Dutch oven over medium heat. Cook onions 2 minutes, stir in curry. Simmer soup in the Dutch oven 5-10 minutes, or until heated through. Top each serving with yogurt.

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