Curried Squash and Apple Soup

Yield: 8 servings (serving size: 1 cup)
Source: Cooking Light, MARCH 2006
CL Comments: This make-ahead recipe keeps in the refrigerator for up to four days and up to two months in the freezer. For a main dish option, add cooked, diced chicken or turkey breast to the pot in the last 20 minutes of cooking. Serve garnished with a dollop of sour cream and chopped cilantro.
Comments from a NY Kitchen: The kids liked this except next time I would tone down the spicyness, it was a little much for them. I put some chopped chicken breast in to make it a one dish thing. I recommend doing that. It made it more interesting.


3 cups fat-free, less-sodium chicken broth
2 cups chopped onion (about 1 large)
2 teaspoons bottled minced garlic
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon salt
1 teaspoon red curry powder
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
2 pounds cubed peeled butternut squash (3 cups)
2 medium apples, cored, peeled, and diced (1 pound, 2 cups)


  1. Combine all ingredients in an electric slow cooker. Cover and cook on low for 8 hours or until squash is tender. Place half of squash mixture in a blender, and process until smooth. Pour pureed mixture into a large bowl. Repeat the procedure with remaining squash mixture.


Healthy Units: 1 per serving or CORE
CALORIES 95(4% from fat); FAT 0.5g (sat 0.1g,mono 0.1g,poly 0.1g); PROTEIN 2.6g; CHOLESTEROL 0.0mg; CALCIUM 73mg; SODIUM 446mg; FIBER 3.8g; IRON 1.2mg; CARBOHYDRATE 22.4g

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