Curried Butternut Apple Soup

Submitted by ksenko

"From the Healthmatters section in Highmark Blue Cross newsletter."

 

• Ready In: 1hr 5mins
• Ingredients: 8
• 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.