Curried Butternut Squash Soup

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Celebrate autumn with two of its stars--squash and apples.

Yield: 10 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 139
  • Calories from fat: 28%
  • Fat: 4.3g
  • Saturated fat: 2g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.8g
  • Protein: 2g
  • Carbohydrate: 26.5g
  • Fiber: 6g
  • Cholesterol: 11mg
  • Iron: 1.5mg
  • Sodium: 188mg
  • Calcium: 87mg

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

Preparation

  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.
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