Curried Butternut Apple Soup
Preparation time: 1 hour
Number of servings: 10
- 2 cups chopped onion
- 1 rib celery
- 1/4 cup reduced-fat margarine
- 4 tsp curry powder
- 2 medium butternut squash (about 2 1/2 to 3 lbs) peeled, seeded, and cut into 1-inch cubes
- 3 medium applespeeled, cored, and chopped
- 3 cups water (or 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 to 15 minutes), stirring often. Add cubed squash, chopped apples, and water, stock, or broth, and bring to a boil. Reduce heat, and simmer 20 to 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.
Optional: Garnish with grated apple, yogurt, or low-fat sour cream.
** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.
Reproduced from Centers for Disease Control and Prevention. Used with permission.
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Recipes that are "low fat," "low calorie," low cholesterol," and/or "low sodium" conform to the relevant criteria from the National Heart, Lung, and Blood Institute.