The beauty in this dish is the simplicity of it!  It's truly a ONE POT WONDER!  We started off by sautéing onion, garlic, butternut squash, cauliflower, a yellow pepper, in olive oil.  We tossed in some curry powder and then added in sodium-free chicken stock!  We allowed this to simmer until all of our veggies were soft and then used our immersion blender (one of our favorite kitchen tools) and blended until soft!

 

To cream this up a bit we added in one non-fat plain Greek yogurt and boy was this good!  Who needs croutons when you have asparagus?  We sliced up our asparagus and added to our soup for the perfect little crunch :)

 

Hope you enjoy this little taste of fall!

 

Nutrition Facts Per Serving

Serves: 6

Calories: 135

Fat: 5.0 grams

Carbs: 21.0 grams

Dietary fiber: 4.8 grams

Protein: 5.1 grams

 

Ingredients

1 tbsp. olive oil

1/2 red onion chopped

4 garlic cloves

4 cups butternut squash chopped

2 cups cauliflower chopped

1 cup carrot chopped

1 orange pepper chopped

1 cup asparagus chopped

6 cups sodium-free chicken stock

1 tbsp. curry powder

1 non-fat plain Greek yogurt

Salt & Pepper to taste

 

Let's get cooking!

1.  Add 2 tbsp. olive oil to large pot over medium heat.  Add onion, garlic, butternut squash, cauliflower, carrot, pepper and curry powder.  Sauté for 5-7 minutes to allow flavors to combine.

2.  Add chicken stock and cover.  Simmer for 20-25 minutes or until all veggies are tender.

3.  Add Greek yogurt and stir.

4.  Use immersion (hand-held) blender or food processor and blend until smooth. 

5.  If using food processor - pour soup all back into pot.  

6.  Add salt and pepper to taste.

7.  Add asparagus and simmer for 2-3 minutes until tender and crisp.

 

Serves 6 healthy portions!  Enjoy :)