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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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You can make this rich soup with any kind of squash, or even sweet potatoes. Ingredients:
8 cups cubed peeled butternut squash (about 2 pounds) |
cooking spray |
1 tablespoon butter |
2 cups chopped peeled granny smith apple (about 3/4 pound) |
1 1/2 cups finely chopped onion |
1/2 cup thinly sliced celery |
1 bay leaf |
2 teaspoons curry powder |
1 garlic clove, minced |
3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth |
1/8 teaspoon salt |
1/2 cup (2 ounces) grated extra-sharp white cheddar cheese |
Directions:
1. Preheat oven to 400°.
2. Arrange squash in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 45 minutes or until tender.
3. Melt butter in a Dutch oven over medium-high heat. Add apple, onion, celery, and bay leaf; sauté 10 minutes. Stir in curry powder and garlic; cook 1 minute, stirring constantly. Add squash, broth, and salt; stir well.
4. Reduce heat to medium-low; simmer, uncovered, 30 minutes. Discard bay leaf. Partially mash mixture with a potato masher until thick and chunky; stir well with a spoon. Top each serving with cheese.
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