Curried Butternut Apple Soup

1. 1

   In a heavy kettle, combine onions, celery, butter, and curry powder. Cover and cook over low heat until vegetables are tender (10 to 15 minutes), stirring often.

2. 2

   Add cubed squash, chopped apples, and stock, and bring to a boil. Reduce heat, and simmer 20 to 30 minutes or until squash and apples are cooked thoroughly.

3. 3

   Strain liquid and set aside.

4. 4

   Puree the apple-squash mixture with one cup of the strained liquid. Add cider and remaining liquid to reach desired consistency.

5. 5

   Optional: Garnish with grated apple, yogurt, or low-fat sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.