Curried Butternut Apple Soup

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Total Time
1hr 5mins
20 mins
45 mins

From the Healthmatters section in Highmark Blue Cross newsletter.

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  1. In heavy kettle, combine onions, celery, margarine and curry powder. Cover and cook over low heat until vegetables are tender (10-15 mine), stirring often.
  2. Add cubed squash, chopped apples and liquid (water, stock, or broth) and bring to a boil.
  3. Reduce heat and simmer 20-30 minutes or until squash and apples are cooked thoroughly.
  4. Strain liquid and set aside. Puree the apple-squash mixture with 1 cup of strained liquid. Add cider and remaining liquid to reach desired consistency.
  5. Garnish with grated apple, yogurt, or low-fat sour cream.