Curried Butternut Apple Soup

  1. In heavy kettle, combine onions, celery, margarine and curry powder.
  2. Cover and cook over low heat until vegetables are tender (10-15 mine), stirring often.
  3. Add cubed squash, chopped apples and liquid (water, stock, or broth) and bring to a boil.
  4. Reduce heat and simmer 20-30 minutes or until squash and apples are cooked thoroughly.
  5. Strain liquid and set aside.
  6. Puree the apple-squash mixture with 1 cup of strained liquid.
  7. Add cider and remaining liquid to reach desired consistency.
  8. Garnish with grated apple, yogurt, or low-fat sour cream.

onions, celery, margarine, curry powder, butternut squash, apples, water, cider

Taken from www.food.com/recipe/curried-butternut-apple-soup-502162 (may not work)

Another recipe

Switch theme