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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This soup is perfect for a group after an autumn outing. The combination of squash, applesauce and spices gives it an appealing flavor. Ingredients:
1-1/2 cups chopped onions |
1 tablespoon vegetable oil |
4 cups mashed cooked butternut squash |
3 cups chicken broth |
2 cups unsweetened applesauce |
1-1/2 cups milk |
1 bay leaf |
1 tablespoon sugar |
1 tablespoon lime juice |
1 teaspoon curry powder |
1/2 teaspoon salt, optional |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon pepper |
Directions:
1. In a Dutch oven, saute onions in oil until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf before serving. Yield: 10 servings (2-1/2 quarts).
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