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Sunday, September 23, 2007

Curried Butternut Squash Soup

This is a great fall recipe for lunch or dinner and goes great with a crusty piece of french bread. Although the word curry sounds potent those who have tried similar soups will know it is a nice blend without the pugent curry taste.

1 T reduced-fat butter
1/2 cup chopped onions
1 tsp curry powder
1 1/2 cups low sodium, reduced-fat chicken broth
1/2 cup apple juice
4 cups peeled, cubed butternut squash
1 cup peeled, chopped pears
1/4 tsp salt
1/3 cup low fat sour cream
fresh parsley for garnish

Melt the butter in a medium saucepan. Add onions and cook over medium heat until tender, about 5 minutes. Sprinkle curry powder over onions and cook 1 more minute. Add broth, apple juice, squash, and pears. Bring to a boil. Reduce heat to a medium-low. Cover and simmer 15-20 minutes, until squash is tender.

Transfer soup to a blender or food processor. Pulse on and off until mixture is pureed. Return to pot. Add salt.

Serve with spoonful of sour cream and parsley.

Makes 4 servings.
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