Butternut Squash And Curried Apple Soup Recipe

• 4 Tbsp. butter or possibly margarine
• 2 c. finely minced sweet yellow onions
• 1 Tbsp. curry pwdr
• 1 med -size butternut squash (1 1/2 pounds) peeled, seeded and minced
• 2 x tart, green apples, peeled, seeded and minced
• 3 c. chicken broth
• 1 1/2 tsp warm pepper sauce
• 1 tsp salt
• 1/4 tsp marjoram
• 1/4 tsp dry rosemary
• 1 c. apple juice Salt and pepper Lowfat sour cream (optional) Apple slices, for garnish

1. Heat butter in stock pot.
2. Add in onions and curry pwdr.
3. Cover and cook over low heat till onions are tender, about 20 min.
4. Add in squash, apples, chicken broth, warm pepper sauce, salt, marjoram and rosemary.
5. Bring to a boil.
6. Reduce heat and simmer, partially covered, till squash and apples are tender, about 25 min.
7. In several batches, puree soup in food processor fitted with a steel blade.
8. Process till smooth.
9. Return pureed soup to stock pot and add in apple juice.
10. Heat through, season to taste with salt and pepper, and serve.
11. Garnish soup with dollop of lowfat sour cream, if you like.

butter, sweet yellow onions, curry pwdr, butternut, green apples, chicken broth, pepper sauce, salt, marjoram, rosemary, apple juice salt

Taken from cookeatshare.com/recipes/butternut-squash-and-curried-apple-soup-96195 (may not work)