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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 107
  • Fat: 0.5g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.7g
  • Carbohydrate: 25.2g
  • Fiber: 4.2g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 299mg
  • Calcium: 75mg

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

  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.
Note:

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

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