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Best Apple & Butternut Squash Soup

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Best Apple and Butternut Squash Soup

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

Amount Measure Ingredient Features
3 tablespoons butter, unsalted
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1 large onions
chopped
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2 tablespoons curry powder
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1 teaspoon chili powder
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2 ½ cups chicken broth
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3 pounds butternut squash
peeled, seeded and cubed
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21 ounces Granny Smith apples
peeled,cored, and chopped
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1 x salt and black pepper
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½ cup heavy whipping cream
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2 ½ cups chicken broth
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1 tablespoon parsley leaves
fresh, chopped, or 1 tb fresh cilantro, chopped
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Ingredients

Amount Measure Ingredient Features
45 ml butter, unsalted
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1 large onions
chopped
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3E+1 ml curry powder
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5 ml chili powder
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591 ml chicken broth
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1.4 kg butternut squash
peeled, seeded and cubed
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606.9 ml/g Granny Smith apples
peeled,cored, and chopped
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1 x salt and black pepper
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118 ml heavy whipping cream
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591 ml chicken broth
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15 ml parsley leaves
fresh, chopped, or 1 tb fresh cilantro, chopped
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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 Arrow up button

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Nutrition Facts

Serving Size 198g (7.0 oz)
Amount per Serving
Calories 48145% 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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