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Curried Butternut Soup

Curried Butternut Soup
Photo by Becky Luigart-Stayner

Ingredients

  • 1 garlic clove, minced
  • 2 cups chopped peeled Granny Smith apple (about 3/4 pound)
  • Cooking spray
  • 1 tablespoon butter
  • 3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • 1 ½ cups finely chopped onion
  • 1/8 teaspoon salt
  • + 5 more ingredients
    • 1 bay leaf
    • ½ cup thinly sliced celery
    • 2 teaspoons curry powder
    • ½ cup (2 ounces) grated extra-sharp white cheddar cheese
    • 8 cups cubed peeled butternut squash (about 2 pounds)

Preheat oven to 400°.

Arrange squash in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 45 minutes or until tender.

Melt butter in a Dutch oven over medium-high heat. Add apple, onion, celery, and bay leaf; sauté 10 minutes. Stir in curry pow...

View full recipe at My Recipes

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