Curried Butternut Apple Soup

1. 1

   In heavy kettle, combine onions, celery, margarine and curry powder.

2. 2

   Cover and cook over low heat until vegetables are tender (10-15 mine), stirring often.

3. 3

   Add cubed squash, chopped apples and liquid (water, stock, or broth) and bring to a boil.

4. 4

   Reduce heat and simmer 20-30 minutes or until squash and apples are cooked thoroughly.

5. 5

   Strain liquid and set aside.

6. 6

   Puree the apple-squash mixture with 1 cup of strained liquid.

7. 7

   Add cider and remaining liquid to reach desired consistency.

8. 8

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

* Per serving · 4 servings · Values may vary.

No additional tips available.