Butternut Squash and Apple Soup Recipe

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Ingredients:

Serving

3 tbsp unsalted butter
1 large onion, chopped
2 tbsp curry powder
1 tsp chili powder
1/16 tsp cayenne pepper
5 cups chicken stock
3 lbs butternut squash, peeled, seeded and cubed (8 cups)
21 oz granny smith apples, peeled, cored, and chopped (3 cups)
1/2 tsp salt
1/4 tsp pepper , fesh cracked
1/2 cup heavy cream
1 tbsp fresh parsley or 1 tbsp cilantro, chopped

Directions:

In a large heavy pot, melt butter over medium heat. Add onions and sauté until translucent, about 5 minutes. Add curry powder and chili powder. Mix well. Cook, stirring occasionally, 5 minutes. Stir in 2 1/2cups chicken broth, squash, apples, and salt and pepper to taste. Bring to a boil. Reduce heat. Cover and simmer 30-45 minutes until squash is very tender, stirring occasionally.
Strain soup, reserving the liquid. Puree vegetables in a food processor in several batches. In same pot, combine vegetable puree, reserved cooking liquid, cream, and 2 1/2 cups chicken broth adjust salt and peper to taste. Bring just to simmering. Ladle soup into warm bowls. Garnish with parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	197.8 Kcal (828 kJ)
Calories from fat	63.83 Kcal
		% Daily Value*
Total Fat	7.09g	11%
Cholesterol	20.98mg	7%
Sodium	302.57mg	13%
Potassium	723.84mg	15%
Total Carbs	31.92g	11%
Sugars	11.74g	47%
Dietary Fiber	4.75g	19%
Protein	5.49g	11%
Vitamin C	33.3mg	56%
Vitamin A	1.4mg	47%
Iron	1.8mg	10%
Calcium	91mg	9%

Amount Per 100 g
Calories	57.65 Kcal (241 kJ)
Calories from fat	18.6 Kcal
		% Daily Value*
Total Fat	2.07g	11%
Cholesterol	6.11mg	7%
Sodium	88.18mg	13%
Potassium	210.96mg	15%
Total Carbs	9.3g	11%
Sugars	3.42g	47%
Dietary Fiber	1.38g	19%
Protein	1.6g	11%
Vitamin C	9.7mg	56%
Vitamin A	0.4mg	47%
Iron	0.5mg	10%
Calcium	26.5mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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