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Recipe Name: Apple And Butternut Squash Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Soups Comments:
Preparation Time:
Number of Servings: 10

3 Tablespoon(s) Unsalted butter
1 Onion, chopped
2 Tablespoon(s) Curry powder
1 Teaspoon(s) Chili powder
2 1/2 Cup(s) Chicken broth
3 Pound(s) Butternut Squash, peeled
Seeded and cubed, 8 cups
21 Ounce(s) Granny Smith apples, peeled
Cored, and chopped 3 cups
Salt and pepper
1/2 Cup(s) Heavy cream
1 Tablespoon(s) Fresh Parsley, chopped or
1 Tablespoon(s) Fresh cilantro, chopped
In a large heavy pot, melt butter over medium heat. Add onions and
saute until translucent, about 5 minutes. Add curry powder and chili
powder. Mix well. Cook, stirring occasionally, 5 minutes. Stir in 2
1/2 cups chicken broth, squash, apples, and salt and pepper to taste.
Bring to a boil. Reduce heat. Cover and simmer 30-45 minutes until
squash is very tender, stirring occasionally. Strain soup, reserving
liquid. Puree vegetables in a food processor in several batches. In
same pot, combine vegetable puree, reserved cooking liquid, cream, and
2 1/2 cups chicken broth. Bring just to simmering. Ladle soup into
warm bowls. Garnish with parsley. Source: Victoria Magazine, January
1994 Typed by Katherine Smith From Gemini's MASSIVE MealMaster
collection at

Nutrition (calculated from recipe ingredients)
Calories: 163
Calories From Fat: 79
Total Fat: 8.9g
Cholesterol: 25.5mg
Sodium: 383.8mg
Potassium: 643.3mg
Carbohydrates: 19g
Fiber: 3.5g
Sugar: 4.1g
Protein: 4.4g

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