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Soups & StewsVegetable Soups: Red to YelSQUASH SOUPS >>>>> >  Butternut Apple Soup, Curried


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This is an official 5 A Day recipe.
Makes 8 to 10 servings.


• 1/4 lb. (1/2 stick) margarine
• 2 cups onion, chopped
• 1 rib celery
• 4 tsp. curry powder
• 2 medium butternut squash (about 2½–3 lbs.) peeled, seeded, and cut into 1” cubes
• 3 medium apples—peeled, cored, and chopped
• 3 cups water (chicken stock or vegetable broth)
• 1 cup cider


In a heavy kettle, combine onions, celery, margarine and curry powder.

Cover and cook over low heat until vegetables are tender (10–15 minutes), stirring often.

Add cubed squash, chopped apples, and liquid (water, stock or broth) and bring to a boil.

Reduce heat and simmer 20–30 minutes or until squash and apples are cooked thoroughly.

Strain liquid and set aside.

Puree the apple-squash mixture with one cup of the strained liquid.

Add cider and remaining liquid to reach desired consistency.

Season to taste with salt, pepper.

Garnish with grated apple, yogurt or low fat sour cream

Nutritional Analysis Per Serving: Calories, 154; Fat, 5 g; Cholesterol, 0 mg; Fiber, 5 g; Sodium, 65 mg; percent calories from fat, 29%.

Recipe provided by the Apple Growers of New Hampshire.


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