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Curried Butternut Squash Soup
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Curried Butternut Squash Soup

Recipe Tags: Soup Recipes

Date Added: July 03, 2022


4 Tablespoons Butter softned
2 Cups Onions yellow
4 Teaspoons Curry Powder to taste
2 Unit Butternut Squash or acorn squash
2 Unit Apples Note 1
3 Cups Chicken Stock or canned brot
1 Cup Apple Juice ;
1 Unit Salt pepper (to taste)
1 Unit Granny Smith Apple unpeeled, diced
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1. Squash and apples complement each other naturally; curry adds an exotic note.

2. Feel free to experiment with other types of winter or summer squash.

3. Melt the butter in a pot. Add chopped onions and curry powder and cook, covered, over low heat until onions are tender, about 25 minutes.

4. Meanwhile peel the squash (about 3 lbs). A regular vegetable peeler works best.

5. Scrape out the seeds and chop the flesh. When the onions are tender, pour in the stock, add squash and the 2 apples (peeled, cored and chopped).

6. Bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are very tender, about 25 minutes.

7. Pour the soup through a strainer, reserving liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disk.

8. Add 1 cup of the cooking stock and process until smooth.

9. Return the pureed soup to the pot and add apple juice and additional cooking liquid, about 2 cups, until the soup is of desired consistency.

10. Season to taste with salt and pepper, simmer briefly to blend and heat through.

11. Shred Granny Smith apple, unpeeled. Serve soup immediately, garnished with shredded apple.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, MSG, Poultry, Fructose Malabsorption, Onion, Apple allergies.
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