Best Apple and Butternut Squash Soup
73
Apple and Butternut Squash Soup recipe
Ingredients
| 3 | tablespoons |
butter, unsalted
|
|
| 1 | large |
onions
chopped |
|
| 2 | tablespoons |
curry powder
|
|
| 1 | teaspoon |
chili powder
|
|
| 2 ½ | 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
|
* |
| ½ | cup |
heavy whipping cream
|
|
| 2 ½ | 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 2½ cups chicken broth, squash, apples, and salt and pepper to taste.
Bring to a boil. Reduce heat. Cover and simmer 30 to 45 minutes until squash is very tender, stirring occasionally.
Strain soup, reserving liquid.
Purée vegetables in a food processor in several batches.
In same pot, combine vegetable purée, reserved cooking liquid, cream, and 2½ cups chicken broth.
Bring just to simmering.
Ladle soup into warm bowls. Garnish with parsley. Sprinkle some pumpkin seeds if desired.
Nutrition Facts
Serving Size 198g (7.0 oz)Amount per Serving
Calories 48145% of calories from fat
% Daily Value *
Total Fat 24g
37%
Saturated Fat 13g
67%
Trans Fat
0g
Cholesterol 72mg
24%
Sodium 464mg
19%
Total Carbohydrate
20g
20%
Dietary Fiber 3g
11%
Sugars g
Protein
25g
Vitamin A 779%
•
Vitamin C 99%
Calcium 20%
•
Iron 21%
* based on a 2,000 calorie diet
How is this calculated?
