Curried Butternut Squash Soup

Nutrition Facts

Serving Size: 1-1/4 cups

  • Calories 180
  • Carbohydrate 29 g
  • Protein 6 g
  • Fat 6 g
  • Saturated Fat .6 g
  • Sugars 11 g
  • Dietary Fiber 6 g
  • Cholesterol 0 mg
  • Sodium 210 mg
  • Potassium 800 mg

This Recipe Serves 4


1 x 5.3 oz. container Dannon® Light & Fit® Vanilla Greek Nonfat Yogurt with Zero Artificial Sweeteners
1 Tbsp. canola oil
1 1/4 lb. diced butternut squash
1 1/2 cups minced sweet onion
1 tsp. minced garlic
1 tsp. Thai red curry paste
1 qt. low sodium vegetable broth
1 Tbsp. rice wine vinegar
2 Tbsp. toasted pumpkin seeds
Cilantro (for garnish)


  1.  In a soup pot, heat oil over medium-high heat; add squash, onions and garlic, and cook for 2-3 minutes. Stir in curry paste and cook 1 minute. Add broth and bring to a boil. Reduce heat and simmer soup 20-25 minutes or until squash is very tender.
  2. Puree soup until smooth with a food processor or immersion blender. Stir in 1/3 cup yogurt and vinegar. Keep warm.

To Serve: Ladle soup into four bowls and serve with a dollop of remaining yogurt, a sprinkle of toasted pumpkin seeds and minced cilantro

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