Lunch: Curried Butternut Squash Soup

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of Curried Butternut Squash Soup

One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1 tablespoon canola oil
1 medium onion, chopped (about 2 cups)
2 cloves garlic, minced
1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
6 cups low-sodium chicken broth or vegetable broth
1 tablespoon plus 2 teaspoons curry powder
1/2 teaspoon salt, plus more, to taste
2 tablespoons honey
4 teaspoons plain low-fat yogurt, for garnish

Instructions

Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste. Ladle into serving bowls and add a dollop of yogurt. Nutritional Analysis (Per Serving) Calories: 295Total fat: 6. 5gSaturated fat: 1gMonounsaturated fat:Polyunsaturated fat:Cholesterol: 0mgSodium: 415mgCarbohydrates: 56gProtein: 11. 5gFiber: 7. 5g

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