CURRIED BUTTERNUT SQUASH AND APPLE SOUP
Categories Soup/Stew Vegetable Roast Thanksgiving Low Cal Low Sodium Lunch Healthy
Yield 4 to 6 bowls
Number Of Ingredients 9
Steps:
- Halve squash and scrape out seeds and and stringy center. Spray or brush cut surface of squash and roasting pan lightly with Canola oil. Roast squash cut surface down at 375 º for 35 - 40 minutes until tender. Cool and scoop squash meat into a large bowl adding applesauce and brown sugar. Using immersion blender, mix well. Sauté onion in butter over low heat in soup pot until soft, about 10-15 minutes, adding broth if needed to keep moist. Remove onion from heat and stir in curry powder and cinnamon until blended. Add 1 can chicken broth, return to heat and bring slowly to boil stirring occasionally. Add squash puree to onion mix. Add remaining can chicken broth and season to taste with salt and pepper. Simmer 20-30 minutes.
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