Apple and Butternut Squash Soup

1 hours Prep: 15 minutes Cook: 1 hours

481 calories per serving view nutrition facts

1 batch suggest servings

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Ingredients

3	tablespoons	butter, unsalted
1	large	onion	chopped
2	tablespoons	curry powder
1	teaspoon	chili powder
2 1/2	cups	chicken broth
3	pounds	butternut squash	peeled, seeded and cubed
21	ounces	granny smith apples	peeled,cored, and chopped
1	x	salt and black pepper
1/2	cup	heavy whipping cream
2 1/2	cups	chicken broth
1	tablespoon	parsley leaves	fresh, chopped, or 1 tb fresh cilantro, chopped

Directions

In a large heavy pot, melt butter over medium heat.

Add onions and sauté until translucent, about 5 minutes.

Add curry powder and chili powder. Mix well. Cook, stirring occasionally, 5 minutes.

Stir in 2 1/2 cups chicken broth, squash, apples, and salt and pepper to taste.

Bring to a boil. Reduce heat. Cover and simmer 30-45 minutes until squash is very tender, stirring occasionally.

Strain soup, reserving liquid.

Puree vegetables in a food processor in several batches.

In same pot, combine vegetable puree, reserved cooking liquid, cream, and 2 1/2 cups chicken broth.

Bring just to simmering.

Ladle soup into warm bowls. Garnish with parsley.

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Nutrition Facts

Serving Size 791g

Amount per Serving

Calories 481 45% of calories from fat

	% Daily Value*
Total Fat 24.0g	37%
Saturated Fat 13.0g	67%
Trans Fat 0.0g
Cholesterol 72mg	24%
Sodium 464mg	19%
Total Carbohydrate 61.0g	20%
Dietary Fiber 3.0g	11%
Sugars 20.0g
Protein 12.0g	25%

Vitamin A	779%		Vitamin C	99%
Calcium	20%		Iron	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Danish Almond Ring

i found it fun to make and my family loved it . it does take some patience when it comes to the braiding part but other than that i will use tis receipe time and time again