Curried Butternut Squash & Apple Soup
- Number of Servings: 6
Ingredients
1 tablespoon margarine1 cup chopped onion1 cup chopped celery1 2lb butternut squash2 medium Macintosh Apples3 cups vegetable broth1 cup apple juice (or apple cider)1 cup water1 1/2 teaspoon curry1/4 teaspoon salt1/8 teaspoon pepper
In a large pot, heat margarine over medium-high heat. Add onion & celery and cook - stirring occasionally until onion is soft.
Add squash, apples, broth, juice, water, curry, salt & pepper. Stir.
Cover & bring to a boil. Once boiling, reduce heat & simmer until squash is tender. Remove from heat & uncover.
When soup has cooled, puree until smooth.
The recipe originally suggested using some plain yogurt as a garnish/topping, however this is not included in the calorie count, as I like the soup without the yogurt.
Enjoy! :)
Number of Servings: 6
Recipe submitted by SparkPeople user KNORFLEET.
Add squash, apples, broth, juice, water, curry, salt & pepper. Stir.
Cover & bring to a boil. Once boiling, reduce heat & simmer until squash is tender. Remove from heat & uncover.
When soup has cooled, puree until smooth.
The recipe originally suggested using some plain yogurt as a garnish/topping, however this is not included in the calorie count, as I like the soup without the yogurt.
Enjoy! :)
Number of Servings: 6
Recipe submitted by SparkPeople user KNORFLEET.
Nutritional Info Amount Per Serving
- Calories: 123.6
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 550.9 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 6.1 g
- Protein: 1.8 g
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