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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Simple but wonderful hearty soup that is great in winter. Here is a low fat version of a great classic! Ingredients:
1 tablespoon butter |
1 onion, chopped |
1/2 teaspoon chili powder |
1 tablespoon curry powder |
1/2 teaspoon ground cumin |
3 cups chicken broth |
4 cups butternut squash, peeled and chopped |
2 apples, peeled and diced (empire, macintosh or other sweet apple) |
salt and pepper |
1/4 cup condensed milk, unsweetened (or more if you like) |
parsley (to garnish) |
Directions:
1. In a large pot, melt butter and saute onions for about 3 minutes. Add curry and chili powders and cook another 2 minutes stiring constantly. Add 2 cups chicken broth to pot and bring to a boil.
2. Add squash and apples to mixture and season with salt and pepper. Simmer for 45 minutes, stirring occasionally until vegetables are soft. Let cool for a couple of minutes then puree in a blender.
3. Return puree to pot and stir in condensed milk. Heat through and serve, garnished with parsley.
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