Curried Butternut Soup

Curried Butternut Soup
Photo by Becky Luigart-Stayner

Ingredients

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

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

Comments

Variations on Curried Butternut Soup

  • Curried Butternut Soup
    • 2 teaspoon(s) curry powder (adjust to taste)
    • 2 cup(s) to 3 cups, apple cider or apple juice
    • 1/2 teaspoon(s) black pepper, coarsely ground
    • +8 other ingredients


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