** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a large heavy pot, melt butter over medium heat. Add onions and saute
until translucent, about 5 minutes.
2. Add curry powder and chili powder. Mix
well.
3. Cook, stirring occasionally, 5 minutes. Stir in 2 1/2 cups chicken
broth, squash, apples, and salt and pepper to taste.
4. Bring to a boil.
Reduce heat.
5. Cover and simmer 30-45 minutes until squash is very tender,
stirring occasionally.
6. Strain soup, reserving liquid.
7. Puree vegetables in a food processor in
several batches.
8. In same pot, combine vegetable puree, reserved cooking
liquid, cream, and 2 1/2 cups chicken broth.
9. Bring just to simmering.
10. Ladle
soup into warm bowls. Garnish with parsley.
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Dietary Notes:
This recipe is low-cholesterol with 11.5mg per serving
This recipe is high in Vitamin A with 280% of your daily recommended intake per serving. This recipe is high in Vitamin C with 37% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, MSG, Poultry, Fructose Malabsorption, Hot Pepper, Cilantro, Onion, Apple allergies.