Curried Butternut Squash and Apple Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 107.5
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 272.3 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 2.3 g
- Protein: 1.3 g
View full nutritional breakdown of Curried Butternut Squash and Apple Soup calories by ingredient
Introduction
Great on a fall day! Great on a fall day!Number of Servings: 8
Ingredients
-
Olive Oil
1 medium butternut squash (3-4 lb.), peeled, seeded and cut into 1/2 inch cubes
3-4 tart baking apples, peeled, cored and cut into 1/2 inch cubes
1 large onion, peeled, halved and finely diced
2 cloves garlic, minced
1 tsp fresh rosemary, chopped
1 tsp fresh thyme
1 tbsp garam masala
1/4 tsp fresh ground black pepper
1/4 tsp cardamom
1 vegetable bouillon cube
Salt
Lemon Juice
Apple Cider Vinegar
Water
Directions
Heat oil in a large soup pot over medium-high heat. Add onion and a pinch of salt and cook until soft, translucent and starting to take on color (about 10 min.). Add garlic and herbs and saute for 2 minutes. Add apples, squash, garam masala, pepper and cardamom. Stir all ingredients to combine. Cover with water, add bouillon cube, bring to a boil, and then reduce heat to a rapid simmer. Cook for 40 minutes, or until squash and apples are meltingly soft.
Remove from heat. Using a blender, blend soup to a smooth puree. Before serving, add cider and lemon juice to taste. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user NASUTI.
Remove from heat. Using a blender, blend soup to a smooth puree. Before serving, add cider and lemon juice to taste. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user NASUTI.