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Curried Butternut Squash and Apple Soup

 
Curried Butternut Squash and Apple Soup
127

This spicy soup is perfect for the Autumn season and is sure to please everyone's hunger.

Yield

8

servings

Prep

30

min

Cook

60

min

Ready

90

min

Trans-fat Free, Good source of fiber
 

Ingredients

4 tablespoons butter
2 cups onions
yellow, chopped
4 teaspoons curry powder
2 each butternut squash
*
2 each apples
3 cups chicken broth
1 cup apple juice
1 x salt and black pepper
*
1 each Granny Smith apples

Directions

Melt the butter in a pot. Add chopped onions and curry powder and cook, covered, over low heat until onions are tender, about 25 minutes. Meanwhile peel the squash (about 3 lbs). A regular vegetable peeler works best. Scrape out the seeds and chop the flesh.

When the onions are tender, pour in the stock, add squash and the 2 apples (peeled, cored and chopped). Bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are very tender, about 25 minutes.

Pour the soup through a strainer, reserving liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disk. Add 1 cup of the cooking stock and process until smooth.

Return the puréed soup to the pot and add apple juice and additional cooking liquid, about 2 cups, until the soup is of desired consistency.

Season to taste with salt and pepper, simmer briefly to blend and heat through. Shred Granny Smith apple, unpeeled. Serve soup immediately, garnished with shredded apple.

Note: Squash and apples complement each other naturally; curry adds an exotic note. Feel free to experiment with other types of winter or summer squash.

 

* not incl. in nutrient facts

Reviews

over 15 years

Fabulous recipe!! Just the right amount of spice-just delicious! I highly recommend this recipe.

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Nutrition Facts

Serving Size 217g (7.7 oz)
Amount per Serving
Calories 31940% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 348mg 15%
Total Carbohydrate 15g 15%
Dietary Fiber 3g 13%
Sugars g
Protein 14g
Vitamin A 237% Vitamin C 86%
Calcium 9% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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