Butternut Squash Soup

• Non-stick cooking spray
• 1 cup onion, finely chopped
• 1 butternut squash, peeled and cubed
• 4 cups defatted * chicken broth
• 1-1/2 cups sugar-free applesauce
• 1/2 tsp. salt
• 1/4 tsp. white pepper
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 1/4 tsp. curry powder
• 1/4 tsp. ground coriander

1. * To defat broth, chill canned broth thoroughly. Punch two holes in top of can. Quickly pour out broth into bowl. Most of the fat will remain in the can
2. Spray large saucepan or Dutch oven with cooking spray. Heat pan over medium heat. Add onions; cook and stir until transparent, about 5 minutes.
3. Add squash, chicken broth, apple sauce, salt, pepper, and spices to pan. Increase heat to high and bring mixture to boil. Cover and reduce heat to low. Simmer 10 to 15 minutes until squash is fork-tender, stirring occasionally.
4. In food processor or blender, puree soup in small batches until smooth. Return soup to saucepan and cook over low heat 5 minutes or until hot, stirring occasionally. Ladel into bowls and serve. Makes 6 to 8 servings.

cooking spray, onion, butternut squash, chicken broth, sugar, salt, white pepper, ground nutmeg, ground cloves, curry powder, ground coriander

Taken from www.epicurious.com/recipes/member/views/butternut-squash-soup-51316001 (may not work)