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Best Apple and Butternut Squash Soup

 
73

Apple and Butternut Squash Soup recipe

Yield

16

servings

Prep

15

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

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.

 

* not incl. in nutrient facts

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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?

 

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