Ingredients:

1 teaspoon canola oil

¼ cup chopped onion

1 12-ounce package frozen pureed winter squash, thawed, or 2 cups cooked winter squash, mashed with the back of a spoon

½ cup reduced-sodium chicken broth

¾ teaspoon curry powder

½ cup plain fat-free greek yogurt

½ teaspoon snipped fresh thyme

plain fat-free greek yogurt (optional)

cracked black pepper

whole grain crackers (optional)

Directions:

1. In a medium saucepan heat oil over medium heat. Add onion; cook until tender. Stir in squash, broth, and curry powder. Bring to boiling; reduce heat. Simmer for 2 minutes. Whisk in yogurt and thyme; heat through.

2. Ladle soup into warm bowls. If desired, top with additional yogurt. Sprinkle with pepper. If desired, serve with crackers.

Bon Appetit!