Curried Squash and Apple Soup

Becky Luigart-Stayner
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.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Nutritional 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

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)

Preparation

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

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.

Note:

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

Holly Rudin-Braschi,

Grill Power

March 2006