Curried Butternut Apple Soup

From the Healthmatters section in Highmark Blue Cross newsletter.

• Ready In: 1 hr 5 mins
• Serves: 10

Ingredients

• 2  cups onions, chopped
• 1  celery rib
• 1⁄4 cup reduced fat margarine (or butter)
• 4  teaspoons curry powder
• 2  medium  butternut squash, peeled, seeded, cubed
• 3  medium apples, peeled, cored, chopped
• 3  cups water (chicen stock or vegetable broth)
• 1  cup cider

Directions

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.