Butternut Squash sweet potato soup

as seen in Clean Eating Magazine
INGREDIENTS:

• 1 Vidalia onion, chopped
• 1 clove garlic, minced
• 2 stalks celery, chopped
• 1 tbsp olive oil
• 1 lb sweet potatoes, peeled and chopped
• 1 lb butternut squash, peeled and chopped
• 6 cups low-sodium vegetable broth
• 2 tsp curry powder
• 1/2 tsp turmeric
• 1 tsp fresh lemon juice
• 1/2 cup nonfat plain Greek-style yogurt
• 1/4 cup chopped fresh cilantro

INSTRUCTIONS:

1. In a large pot over medium-high, sauté onion, garlic and celery in oil until soft, about 5 minutes.
2. Add sweet potatoes, squash, broth, curry powder and turmeric and bring to a boil. Reduce heat to low and simmer until sweet potato and squash are tender, about 20 to 25 minutes.
3. Remove from heat, cool slightly and transfer mixture to a blender or food processor. Purée until smooth.
4. Stir in lemon juice and serve with 2 tbsp yogurt and 1 tbsp cilantro.

Nutrients per 1 3/4-cup serving: Calories: 250, Total Fat: 4 g, Sat. Fat: 1 g, Carbs: 46 g, Fiber: 8 g, Sugars: 12 g, Protein: 6 g, Sodium: 319 mg, Cholesterol: 0 mg