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.
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
Saturated Fat1 g
Dietary Fiber 6g
* Percent Daily Values are based on a 2,000-calorie diet.
** 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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