Curried Butternut Apple Soup |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This is a rich sweet soup. It's great with a dollop of sour cream on the top. I add lots of pepper to mine. Fruit and veggies in one hit. Ingredients:
2 cups onions, chopped |
1 -2 celery rib, chopped |
1/4 cup butter |
4 teaspoons curry powder |
2 medium butternut squash, 1-inch cubes (about 2 1/2 to 3 lbs) |
3 medium apples, peeled and chopped |
3 cups vegetable stock |
1 cup apple cider |
Directions:
1. In a heavy kettle, combine onions, celery, butter, and curry powder. Cover and cook over low heat until vegetables are tender (10 to 15 minutes), stirring often.
2. Add cubed squash, chopped apples, and stock, and bring to a boil. Reduce heat, and simmer 20 to 30 minutes or until squash and apples are cooked thoroughly.
3. Strain liquid and set aside.
4. Puree the apple-squash mixture with one cup of the strained liquid. Add cider and remaining liquid to reach desired consistency.
5. Optional: Garnish with grated apple, yogurt, or low-fat sour cream.
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