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Curried Squash and Apple Soup

Becky Luigart-Stayner

Yield 8 servings (serving size: 1 cup)
This make-ahead recipe keeps in the refrigerator for up to four days and up to two months in the freezer. For a main dish option, add cooked, diced chicken or turkey breast to the pot in the last 20 minutes of cooking. Serve garnished with a dollop of sour cream and chopped cilantro.

Ingredients

  • 3 cups fat-free, lower-sodium chicken broth
  • 2 cups chopped onion (about 1 large)
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons grated peeled fresh ginger
  • 1 teaspoon red curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups cubed peeled butternut squash (2 pounds)
  • 2 cups diced peeled apple (2 medium)

Nutrition Information

  • calories 107
  • fat 0.5 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 2.7 g
  • carbohydrate 25.2 g
  • fiber 4.2 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 299 mg
  • calcium 75 mg

How to Make It

  1. Combine all ingredients in an electric slow cooker. Cover and cook on low for 8 hours or until squash is tender.

  2. Place half of squash mixture in a blender, and process until smooth. Pour pureed mixture into a large bowl. Repeat the procedure with remaining squash mixture.

Cook's Notes

This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012

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