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Curried Butternut Apple Soup

Recipe Summary

Preparation time: 1 hour

Number of servings: 10

Ingredients

    • 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

Directions

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.



Nutrition Facts
Curried Butternut Apple Soup 
Serving Size 1/10 of recipe
Amount Per Serving 
Calories 150 Calories from Fat 30
 
% Daily Value (DV)* 
Total Fat 4g 6%
Saturated Fat1 g 3%
Cholesterol 0mg 0%
Sodium 65mg 3%
Total Carbohydrates 30g 10%
Dietary Fiber 6g 24%
Sugars 15g
Protein 2g  
Vitamin A 200%
Vitamin C 45%
Calcium 8%
Iron 8%
   
* Percent Daily Values are based on a 2,000-calorie diet.
Diabetic Exchange**
Carbohydrates 1
Meat 0
Fruit 0
Vegetable 1
Milk 0
Fat 1
Other 0

** 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.

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Reproduced from Centers for Disease Control and Prevention. Used with permission.
This recipe is provided as a service of Walgreens.com. Walgreens.com makes no representations, nor assumes any responsibility, concerning same.

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.
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