Curried Butternut Squash Soup

1. 1

   Melt butter; add onions and curry and cook, covered, over low heat for 25 minutes.

2. 2

   Peel, seed and chop squash and add to onion mixture with chicken stock and apples.

3. 3

   Bring to a boil, reduce heat and simmer 25 minutes.

4. 4

   With a potato masher, mash mixture until fine but not pureed.

5. 5

   Add apple juice.

6. 6

   Add more stock if needed and heat.

7. 7

   Serve garnished with shredded apple.

* Per serving · 4 servings · Values may vary.

No additional tips available.