Curried Butternut Squash Soup

1. 1

   Melt butter; add chopped onions and curry.

2. 2

   Cook, covered, over low heat until onions are tender (25 minutes).

3. 3

   Chop peeled squash.

4. 4

   When onions are tender, pour in chicken stock.

5. 5

   Add squash and apples.

6. 6

   Bring to a boil.

7. 7

   Reduce heat and cook until tender (25 minutes).

8. 8

   Pour soup through a strainer, reserving liquid.

9. 9

   Put solid food in blender.

10. 10

    Add 1 cup of the stock; process until smooth.

11. 11

    Combine apple juice, cooking liquid and puree; season to taste.

12. 12

    Heat and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.