Preparation time :40min
1 Acorn Squash (about 1 1/2 pounds)
2 tsp canola oil
1 medium onion, finely chopped
2 celery stalks chopped
2 tsp curry powder
2 cups fat-free, low-sodium chicken broth
(more if need it to thin it)
Pierce acorn squash with a fork, and place on a paper towel in the microwave for 8-10 minutes. Pierce with tip of knife to see if it’s tender. Carefully remove from microwave.Allow to cool, then halve the acorn squash lengthwise. Scoop out seeds and fibers.
Meanwhile, heat oil in a medium pot or Dutch oven. Sauté onions and celery for 5 minutes, until softened. Sprinkle curry powder and stir well.
Scoop the flesh of the acorn squash from the skin and add to pot. Discard skin.
Pour in chicken or vegetable broth. Bring to a boil, then cover and simmer for 15 minutes.
Using a hand blender or a regular blender, puree the soup until smooth.
Garnish with Greek Yogurt
To take the chill out of an Autumn evening a delightful squash and carrot soup to start dinner, 167 calories per cup