Butternut Squash Soup:
1 tablespoon butter or margarine
1/2 cup chopped onions
1 teaspoon curry powder
1 and 1/2 cups low-sodium, reduced fat chicken broth
1/2 cup 100% apple juice
4 cups peeled, cubed butternut squash
1 cup peeled, chopped pears
1/4 teaspoon salt
1/3 low-fat sour cream
fresh parsley for garnish (optional)
Melt butter in medium saucepan. Add onions and cook over medium heat until tender, about 5 minutes. Sprinkle curry power over onions and cook 1 minute more.
Add broth, apple juice, squash, and pears. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 15-20 minutes, until squash is tender. Trasnfer soup to a blender or food processor. Pulse on and off until mixture is pureed. Return to pot. Add salt.
To serve, ladle soup into individual bowls and spoon a generous tablespoonful of low-fat sour cream in the center. Garnish with fresh parsley, if desired.
Makes 4 servings.
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