Katsu Butternut Squash Soup

Smooth with just a little kick from the Katsu Japanese Curry., so simple to make and so delicious.

Ingredients

• vegetable broth  ·  4 cups 
• medium onion, chopped  ·  1 cup 
• cloves garlic, minced  ·  2 
• olive oil  ·  1 teaspoon 
• Herbies Katsu Japanese Curry  ·  5 teaspoons 
• salt, plus more, to taste  ·  1/2 teaspoon 
• maple syrup  ·  2 tablespoons 
• plain low-fat yogurt, for garnish  ·  4 teaspoons 
• butternut squash, peeled, cut into 1-inch cubes  ·  11/2 pound 

Instructions

• Heat oil over medium heat in a 6-quart stockpot.
• Add onions and garlic and sauté 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 Maple syrup 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.

Jenny's Tip: - If not a yogurt person try cheese or if vegetarian, perhaps chives.