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    from "The American Cancer Society's Healthy Eating Cookbook" by The American Cancer Society

    Makes 8 servings

    1 1/2 cups onions, finely chopped
    1 tablespoon margarine
    4 to 5 teaspoons curry powder
    2 medium butternut squash
    3 cups low-sodium chicken broth, either homemade or canned
    1 medium apple, peeled, cored, and chopped
    1 cup apple juice
    Salt and freshly ground pepper to taste

    Print recipe

    Melt margarine in a large saucepan over low heat. Add onions and curry powder. Cover and simmer for 8 minutes or until onions are soft. Peel, seed, and chop squash and add with broth and apple to saucepan. Bring to a boil over medium-high heat, reduce heat, and cover partially. Simmer for 25 minutes or until squash and apple are very tender. Strain, reserving liquid and solids. Process solids until smooth in a food processor with a steel blade or in a blender. Add 1 cup reserved liquid and continue to process until smooth. Return puréed soup to saucepan. Add enough remaining reserved soup liquid and apple juice to make desired consistency. Add salt and pepper. Heat to serving temperature and serve immediately. May substitute pumpkin or other winter squash for butternut. May substitute 1% low-fat milk for apple juice for a less sweet taste. Makes 8 servings.
    Approx. per serving:
    100 calories; 3 grams of fat

    Product nutrition and information
     Quantity Ingredients Est.Price
      White Onion, Large - $1.49/lb
     Farm Fresh, Lg
      FreshDirect Mild Curry Powder - $3.79/ea
      Butternut Squash - $1.99/lb
     Farm Fresh
      FreshDirect Chicken Stock - $3.49/ea
      Granny Smith Apples, 4-Pack - $4.99/4pk
     Farm Fresh
      Apple & Eve Organic Apple Juice - $3.79/ea
     48oz plastic bottle
    You May Already Have
      Smart Balance 67% Buttery Spread - $4.79/ea
      Morton's Regular Salt - $0.99/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
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