Curried Butternut Squash Soup

Ingredients

• 1 teaspoon canola oil
• 1 3/4 cups onion, diced (about 1 large)
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 medium butternut squash, peeled and cubed (about 3 1/2 cups)
• 1 large Granny Smith apple, peeled and chopped (about 2 cups)
• 2 teaspoons bottled minced ginger
• 1 (32-ounce) container fat-free, less-sodium chicken broth
• 1/2 cup reduced-fat sour cream
• 3/4 cup fat-free milk

Preparation

1. 1. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 4 minutes. Add curry powder, and sauté 1 minute. Add squash and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes.
2. 2. Place half of squash mixture in a blender; process until smooth. Repeat procedure with remaining squash mixture. Return to pan. Stir in sour cream and milk; cook over medium heat until thoroughly heated.