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Curried Squash Soup

3 Tbsp unsalted butter
1 cup chopped yellow onion
8 cups butternut squash cut into 1/2-inch (about 2 1/2 lbs)
2 large red cooking apples cored and diced
1 Tbsp curry powder or to taste
1/2 teaspoon ground ginger
1/4 tsp ground allspice
4 cups chicken stock
1/2 cup plain low-fat yogurt

In a 6-quart Dutch oven, melt the butter over moderate heat. Add
the onion and saute for 5 minutes or until tender. Stir in the
squash, apples, curry, ginger and allspice and cook uncovered, for
10 minutes, stirring occasionally. Stir in the stock, raise the
heat and bring to a full boil. Lower the heat and simmer covered
for 30 minutes or until the squash is tender.

In a food processor or blender puree the soup in batches if necessary,
for 45 seconds or until smooth.

Return the soup to the Dutch oven and reheat over moderate heat,
stirring frequently for 5 minutes or until heated through. Ladle
into bowls and garnish each serving with a tablespoon of yogurt.


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