Curried Butternut Squash Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 49 Minutes |
Ready In: 64 Minutes Servings: 8 |
|
Curry and ginger add an interesting spice to squash, while apple adds a touch of sweetness. Serve as the first course before a pork or beef entrée. Ingredients:
1 teaspoon canola oil |
1 3/4 cups onion, diced (about 1 large) |
2 garlic cloves, minced |
1 tablespoon curry powder |
1 medium butternut squash, peeled and cubed (about 3 1/2 cups) |
1 large granny smith apple, peeled and chopped (about 2 cups) |
2 teaspoons bottled minced ginger |
1 (32-ounce) container fat-free, less-sodium chicken broth |
1/2 cup reduced-fat sour cream |
3/4 cup fat-free milk |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 4 minutes. Add curry powder, and sauté 1 minute. Add squash and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes.
2. Place half of squash mixture in a blender; process until smooth. Repeat procedure with remaining squash mixture. Return to pan. Stir in sour cream and milk; cook over medium heat until thoroughly heated.
|
|