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Curried Butternut Squash Soup

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 10 servings (serving size: 1 cup)
Celebrate autumn with two of its stars--squash and apples.

Ingredients

  • 2 teaspoons vegetable oil
  • 1 cup thinly sliced leek (about 1 large)
  • 1 tablespoon curry powder
  • 1 tablespoon brown sugar
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper
  • 5 garlic cloves, chopped
  • 6 cups chopped peeled butternut squash (about 3 pounds)
  • 6 cups water
  • 4 cups chopped peeled Granny Smith apple (about 1 pound)
  • 1/3 cup whipping cream
  • 3/4 teaspoon salt
  • 2/3 cup minced fresh cilantro

Nutrition Information

  • calories 139
  • caloriesfromfat 28 %
  • fat 4.3 g
  • satfat 2 g
  • monofat 1.1 g
  • polyfat 0.8 g
  • protein 2 g
  • carbohydrate 26.5 g
  • fiber 6 g
  • cholesterol 11 mg
  • iron 1.5 mg
  • sodium 188 mg
  • calcium 87 mg

How to Make It

  1. Heat the oil in a large Dutch oven over medium heat. Add leek and next 5 ingredients (leek through garlic), and cook 2 minutes, stirring frequently. Add squash, water, and apple; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender.

  2. Place half of soup in a blender; process until smooth. Pour puréed soup into a large bowl. Repeat procedure with the remaining soup. Return soup to pan; stir in cream and salt. Cook 1 minute or until thoroughly heated. Sprinkle each serving with about 1 tablespoon cilantro.