CURRIED SQUASH SOUP

Curried Squash Soup image

Creamy and rich with a hint of curry, homemade organic squash soup is ready in 30 minutes!

Provided by Betty Crocker Kitchens

Time 30m

Yield 5

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil or butter
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 3/4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth
1/4 cup apple juice
2 boxes (10 oz each) Cascadian Farm® frozen organic winter squash, thawed
2 teaspoons curry powder
1/2 teaspoon coarse salt (kosher or sea salt)
1/4 cup half-and-half

Steps:

In 4-quart saucepan, heat oil over medium heat. Cook onion and garlic in oil 3 to 5 minutes, stirring frequently, until tender.
Stir in broth, apple juice, squash, curry powder and salt. Heat to boiling, stirring occasionally. Simmer uncovered 5 minutes, stirring occasionally.
Stir in half-and-half. Cook 3 to 5 minutes, stirring occasionally, until hot (do not boil).

Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 7 g, TransFat 0 g