One of Heather Dial's friends recipes, Maggie Block.
Melt the butter in a pot. Add chopped onions and curry powder and cook, covered, over low heat until onions are tender, about 25 minutes.
Meanwhile peel the squash (a regular vegetable peeler works bests),scrape out the seeds, and chop the flesh.
When onions are tender, pour in 3 cups of the cider, add squash and apples, and bring to a boil. Reduce heat and simmer partially covered, until squash and apples are very tender, about 25 minutes.
Pour the soup through a strainer, reserving liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disc. Add 1 cup of the liquid and process until smooth.
Return pureed soup to the pot and add 1 cup of apple cider and additional cooking liquid, about 2 cups, until the soup is of the desired consistency.
Season to taste with salt and peper, simmer briefly to heat through, and serve immediately, garnished with shredded apple.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (883g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 487 | ||
Calories from Fat: 99 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11g | 15 % | |
Saturated Fat 6.5g | 33 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 26.4mg | 8 % | |
Sodium 132.9mg | 5 % | |
Potassium 2151.2mg | 57 % | |
Total Carbohydrate 102g | 30 % | |
Dietary Fiber 14.1g | 57 % | |
Sugars, other 87.9g | ||
Protein 6.2g | 9 % | |
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. |
Calories per serving: 487
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