Butternut Squash Soup with Apple and Hot Curry
Kick up the flavor with a touch of hot curry in this smooth soup full of healthful ingredients.
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 1 medium apple, peeled, cored, and chopped
- 1/2 teaspoon hot curry powder, to taste
- 2 cans (15 ounces each) fat-free chicken broth, divided
- 1 tablespoon flour
- 2 boxes (12 oz. each) frozen mashed butternut squash*
- 1/2 cup fat-free milk or evaporated milk
- 2 tablespoons brandy, optional
- salt and pepper to taste
- 1/4 cup fat-free sour cream
- parsley for garnish
*Note: 2 1/2 cups of freshly cooked mashed squash can be used in place of the package of frozen squash.
- In a large saucepan or soup pot, heat oil. Add onion and apple. Cook until tender.
- Add curry powder and 3 cups of broth.
- In a small shaker or jar, combine remaining broth and flour. Shake well. Add to pan.
- Bring to a boil over medium heat while stirring. Continue to boil gently until apples are very tender.
- Add squash, white pepper, and milk. Heat through.
- Using a hand held blender, puree the soup until smooth. Add brandy if desired.
- Add salt and pepper or extra curry powder to taste. Serve in individual bowls. Top with a dollop of sour cream and garnish with parsley.
Fat, gm. 3
Protein, gm. 4
Carbs, gm. 24
Cholesterol, mg. 5
Fiber, gm. 2.5