Print
Email
Add a photoServings: 10
Ingredients
- 3 Tbsp. Unsalted Butter
- 1 lrg Onion, minced
- 2 Tbsp. Curry Pwdr
- 1 tsp Chili Pwdr
- 2Â 1/2 c. Chicken Broth
- 3 lb Butternut Squash, peeled,
- Â Â Seeded and cubed (8 c.)
- 21 ounce Granny Smith Apples, peeled,
- Â Â Cored, and minced (3 c.)
- Â Â Salt and Pepper
- 1/2 c. Heavy Cream
- 2Â 1/2 c. Chicken Broth
- 1 Tbsp. Fresh Parsley, minced, or possibly
- 1 Tbsp. Fresh Cilantro, minced
Directions
- In a large heavy pot, heat butter over medium heat. Add in onions and saute/fry till translucent/soft, about 5 min. Add in curry pwdr and chili pwdr. Mix well. Cook, stirring occasionally, 5 min. Stir in 2 1/2 c. chicken broth, squash, apples, and salt and pepper to taste. Bring to a boil.
- Reduce heat. Cover and simmer 30-45 min till squash is very tender, stirring occasionally.
- Strain soup, reserving liquid. Puree vegetables in a food processor in several batches. In same pot, combine vegetable puree, reserved cooking liquid, cream, and 2 1/2 c. chicken broth. Bring just to simmering. Ladle soup into hot bowls. Garnish with parsley.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 311g | |
| Recipe makes 10 servings | |
| Calories 149 | |
| Calories from Fat 55 | 37% |
| Total Fat 6.23g | 8% |
| Saturated Fat 3.69g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 199mg | 8% |
| Potassium 606mg | 17% |
| Total Carbs 23.57g | 6% |
| Dietary Fiber 4.8g | 16% |
| Sugars 8.72g | 6% |
| Protein 2.98g | 5% |
