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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

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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.




Butternut Squash Soup; Donna's Recipe of the Month

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


Calories 140

Fat, gm. 3

Protein, gm. 4 

Carbs, gm. 24

Cholesterol, mg. 5 

Fiber, gm. 2.5