Denise made this soup for Chanukkah dinner. She got it from ckbk.

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INGREDIENTS

4 tablespoons unsalted butter ; (1/2 stick)
2 cups yellow onion ; finely chopped
4-5 teaspoons Curry powder
2 medium sized butternut squash ; (about 3 lbs)
2 apples ; peeled, cored and chopped
3 cups Chicken Stock
1 cup Apple Juice
salt ; to taste
Freshly ground pepper ; to taste
1 apple ; Granny Smith, shredded, as garnish

Servings

INSTRUCTIONS

1. Melt butter in a large, heavy pot over onions and curry powder.

2. Meanwhile, peel the squash. A regular vegetable peeler works best. Cut in half horizontally, scrape out the seeds, and chop the flesh.

3. When the onions are tender, pour in the stock, add the squash and chopped apples, and bring to a boil. Reduce the heat and simmer, partially covered, until the squash and apples are very tender, about 25 minutes.

4. Pour the soup through a strainer, reserving the liquid, and transfer the solids to a food processor. Add 1 cup of the cooking stock and process until smooth.

5. Return the pureed soup to the pot and add the apple juice and about 2 cups more of stock, until soup is of desired consistency.

6. Season with salt and pepper. Simmer briefly to heat through and serve immediately, garnished with shredded apple.

NOTES

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Curried Butternut Squash Soup

4 tablespoons unsalted butter (1/2 stick)
2 cups yellow onion finely chopped
4-5 teaspoons Curry powder 
2 medium sized butternut squash (about 3 lbs)
2  apples peeled, cored and chopped
3 cups Chicken Stock 
1 cup Apple Juice 
  salt to taste
  Freshly ground pepper to taste
1  apple Granny Smith, shredded, as garnish

1. Melt butter in a large, heavy pot over onions and curry powder.
2. Meanwhile, peel the squash. A regular vegetable peeler works best. Cut in half horizontally, scrape out the seeds, and chop the flesh.
3. When the onions are tender, pour in the stock, add the squash and chopped apples, and bring to a boil. Reduce the heat and simmer, partially covered, until the squash and apples are very tender, about 25 minutes.
4. Pour the soup through a strainer, reserving the liquid, and transfer the solids to a food processor. Add 1 cup of the cooking stock and process until smooth.
5. Return the pureed soup to the pot and add the apple juice and about 2 cups more of stock, until soup is of desired consistency.
6. Season with salt and pepper. Simmer briefly to heat through and serve immediately, garnished with shredded apple.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (532g)
Recipe Makes: 5 Servings

Calories: 295
Calories from Fat: 117 (40%)

Amt Per Serving		% DV

	Total Fat 13g	17 %
	Saturated Fat 6.8g	34 %
	Monounsaturated Fat 4.1g
	Polyunsanturated Fat 1.1g
Cholesterol 33.1mg		10 %
Sodium 1116.5mg		38 %
Potassium 575.8mg		15 %
Total Carbohydrate 38g		11 %
	Dietary Fiber 4g	16 %
	Sugars, other 34g
Protein 8.4g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 295

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