Curried Butternut Squash and Apple Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp oil2 medium onions, chopped1kg butternut squash, peeled, deseeded and cut into 3cm chunks2 tbsp curry powder2 garlic cloves, crushed4 eating apples, peeled, cored and thickly sliced1 litre chicken stock made with 2 low sodium stock cubes1 bay leaf200ml apple juice (preferably pressed or cloudy)salt and freshly ground pepper
Heat the oil in a large non stick saucepan, add the onions and cover with a lid. Cook for 5 minutes, over a medium-low heat, stirring occasionally.
Add the squash, cover the pan again and cook for another 5 minutes, until the squash is starting to soften.
Add curry powder, garlic and apples, and cook for 1 minute before adding the stock and bay leaf. Bring to a boil, reduce to a simmer and cook for 30 minutes until the squash is very soft, stirring occasionally.
Remove pan from the heat, season with salt and pepper and blitz with a stick blender.
Stir the apple juice into the soup to thin it out, adjust the seasoning and reheat gently.
Serving Size: Makes 6 1 1/2 cup servings
Add the squash, cover the pan again and cook for another 5 minutes, until the squash is starting to soften.
Add curry powder, garlic and apples, and cook for 1 minute before adding the stock and bay leaf. Bring to a boil, reduce to a simmer and cook for 30 minutes until the squash is very soft, stirring occasionally.
Remove pan from the heat, season with salt and pepper and blitz with a stick blender.
Stir the apple juice into the soup to thin it out, adjust the seasoning and reheat gently.
Serving Size: Makes 6 1 1/2 cup servings
Nutritional Info Amount Per Serving
- Calories: 179.1
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 190.7 mg
- Total Carbs: 39.8 g
- Dietary Fiber: 8.5 g
- Protein: 2.6 g
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