Winter squash is often ignored, but it is a great natural source of nutrients! Here's another Native American recipe that is hearty, healthy, and yummy!
2 tablespoons butter
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 yogurt
Melt butter 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 another 5-10 minutes, or until thoroughly heated. Top each serving with 1 tablespoon yogurt, slightly mixed in. Or, you can garnish with cilantro leaves, parsley, a dash of nutmeg, or grated squash.
Yield: 6 servings