Curried Squash and Apple Soup

(from Tri Chef’s recipe box)

Keeps in fridge for up to four days and 2 mos in freezer. Add chicken or turkey last 20 min for a main dish. Serve garnished with a dollop of sour cream and chopped cilantro.

Source: Cooking Light

Prep time: 30 minutes
Cook time: 480 minutes
Serves 8 people

Categories: Dinner

Ingredients

  • 3 cups fat-free, less-sodium chicken broth
  • 2 cups chopped onion (about 1 large)
  • 2 teaspoons bottled minced garlic
  • 1 1/2 teaspoons grated peeled fresh ginger
  • 1 teaspoon salt
  • 1 teaspoon red curry powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds cubed peeled butternut squash (3 cups)
  • 2 medium apples, cored, peeled, and diced (1 pound, 2 cups)

Directions

  1. Combine all ingredients in an electric slow cooker. Cover and cook on low for 8 hours or until squash is tender.

  2. Place half of squash mixture in a blender, and process until smooth. Pour pureed mixture into a large bowl. Repeat the procedure with remaining squash mixture.

  3. Yield: 8 servings (serving size: 1 cup)

  4. NUTRITION PER SERVING

  5. LORIES 95(4% from fat); FAT 0.5g (sat 0.1g,mono 0.1g,poly 0.1g); PROTEIN 2.6g; CHOLESTEROL 0.0mg; CALCIUM 73mg; SODIUM 446mg; FIBER 3.8g; IRON 1.2mg; CARBOHYDRATE 22.4g

  6. http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1160641

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