Apple and Butternut Squash Soup Recipe

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Soups

Fruit Soups

Apple and Butternut Squash Soup

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Ingredients:
3 tablespoons Unsalted butter
2 large Onions -- chopped
2 tablespoons Curry powder
1 teaspoon Chili powder
5 cups Chicken stock -- homemade
or low-sodium canned
1 large Butternut squash (about -- 8 cups), peeled,
seeded and chopped
3 Firm, tart apples -- such
as Granny Smith -- peeled, cored, diced
Salt
Fresh ground black pepper
1/2 cup Whipping cream
1 tablespoon Fresh parsley or -- cilantro; chopped

Directions:
In heavy skillet, melt butter over medium heat. Add onions and saute until translucent,
about 5 minutes. Add curry and chili powders and cook for another 5 minutes.
Add half the stock and bring to a boil.

Transfer mixture to a soup kettle, add squash and apples; season with salt and pepper.
Bring to a boil, reduce heat and simmer 45 minutes to 1 hour, or until squash is tender.
Stir occasionally to prevent sticking.

Strain the soup and reserve liquid. Place the pulp in the bowl of a food processor and
pulse until pureed. Return the puree, reserved liquid, cream and the remaining chicken
stock to a clean soup kettle and bring to a simmer.

Ladle the soup into warm bowls; sprinkle with chopped parsley or cilantro.

Note: This soup can be made ahead, or frozen without the cream.
Nutrition note: Excellent source of beta carotene from the yellow butternut squash.
To reduce fat, substitute evaporated skim milk for the heavy cream.