Tasty Side Dishes Curry Butternut Squash


1 Tbsp Canola oil 1 3 1


Onion finely chopped (about 2 cups) Clove garlic, minced


Butternut squash peeled and cut into 1-inch cubes (2 1/2 lb squash)


6 cups Chicken broth, low-sodium (can substitute vegetable broth)


Procedure


1 Heat oil over medium heat in a 6 quart stockpot. 2 Add onions and garlic, and sauté until fragrant and soft but not brown, about 6 to 7 minutes. 3 Mix in the curry powder, squash cubes and broth, and bring to a boil. 4 Reduce heat and simmer until squash is tender, about 12 to 15 minutes.


5 Remove from heat and puree in batches with a blender until smooth. Use caution as squash will be hot! Add a bit more broth to thin if needed.


6 Add salt to taste. 7 Serve into dishes and garnish with Greek yogurt.


Servings: 6 Degree of Difficulty: Easy


Preparation Time: 30 minutes Cooking Time: 30 minutes Total Time: 1 hour


Nutrition Facts Serving size: 1/6 of a recipe (18.7 ounces).


Servings:


• 1 vegetable • 1 carbohydrate • ½ dairy


1 2/3 Tbsps Curry powder 6


Tbsps Yogurt, low fat Greek Salt to taste


8


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