Curried Butternut Squash Soup

---

  

Cooking time: 75 minutes
Preparation time: 10 minutes

Makes: 5-6 servings

    

Ingredients

• 2 lb.       peeled and cubed butternut squash.
• 12 oz.    peeled and chopped tart apples
• 2 cups   finely chopped onion (1 medium onion)
• 1 T.      mild olive oil
• 2         stalks celery, thinly sliced
• 3         14 oz. cans of chicken broth
• 1         garlic clove, minced
• 1         bay leaf
• 2 t.      curry powder
• 2 oz.    grated Parmesan cheese (about 1/2 cup)

    

Directions

1. Coat baking sheet with cooking spray. Arrange squash cubes in single layer. Bake 45 min. at 400 deg.F
2. Heat olive oil in wok or heavy pot. Saute apples, onion, celery, and bay leaf 10 minutes (covered).
3. Add garlic and curry. Stir-fry 2 minutes.
4. Add squash and broth. Simmer 30 minutes (covered).
5. Remove bay leaf and mash squash cubes.
6. Top with cheese and serve.

Recipe adapted from "Curried Butternut Soup", in Oct. 2002 "Cooking Light".

 

Up a Level

Return to Home Page