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.
Serves 4 (serving size: 2 cups)
Nutrition Information Per Serving
Fat, gm. 3
Protein, gm. 4
Carbs, gm. 24
Cholesterol, mg. 5
Fiber, gm. 2.5