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CURRIED WINTER SQUASH SOUP
from "The American Cancer Society's Healthy Eating Cookbook" by The American Cancer Society

Makes 8 servings
 The American Cancer Society's Healthy Eating Cookbook
INGREDIENTS (CLICK TO BUY)

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

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PREPARATION

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


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  White Onion, Large - $1.99/lb
 
 
  Spice Supreme Curry Powder - $1.29/ea
 4oz
 
  Butternut Squash - $1.69/lb
 
 
  College Inn Fat Free and Lower Sodium Chicken Broth - $1.49/ea
 14.5fl oz
 
  Granny Smith Apples - $4.99/ea
 4ct
 
  Apple & Eve Organic Apple Juice, Plastic Bottle - $4.79/ea
 48fl oz  
 
You May Already Have
  Smart Balance Original Buttery Spread - $4.29/ea
 15oz
 
  La Baleine Coarse Sea Salt - $4.69/ea
 26.5oz
 
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
 2.1oz
 
Estimated Total:  
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