Ingredients
1
tablespoon margarine or butter
1/2
cup finely chopped onion
2
tablespoons all-purpose flour
1
(10 1/2-oz.) can condensed chicken broth
1
cup unsweetened apple juice
2
(12-oz.) pkg. frozen cooked winter squash
1/4
teaspoon curry powder
1/4
teaspoon dried rosemary leaves, crushed
1/4
cup low-fat plain yogurt
Preparation
Melt margarine in large nonstick saucepan over medium heat. Add onion; cook and stir until tender. Stir in flour; cook 1 to 2 minutes, stirring constantly. Gradually stir in broth and apple juice.
Add squash, curry powder and rosemary; mix well. Cook over medium-high heat until mixture begins to boil, stirring occasionally. Reduce heat; simmer 10 minutes to blend flavors.
To serve, ladle soup into 6 individual soup bowls; top with yogurt. If desired, garnish with fresh rosemary sprigs.
