curried squash soup

Curried Squash Soup
Creamy and rich with a hint of curry, this squash soup is simply outstanding!
Prep Time:10 min
Start to Finish:20 min
Makes:5 servings (1 cup each)
Average 5.00 from 4 ratingsAverage 5.00 from 4 ratingsAverage 5.00 from 4 ratingsAverage 5.00 from 4 ratingsAverage 5.00 from 4 ratings 4 ratings 0 reviews

ingredients

1tablespoon olive oil or butter
1medium onion, chopped (1/2 cup)
1clove garlic, finely chopped
1can (14 oz) reduced-sodium chicken broth or vegetable broth
1/4cup apple juice
2boxes (10 oz each) Cascadian Farm® frozen organic winter squash, thawed
2teaspoons curry powder
1/2teaspoon coarse salt (kosher or sea salt)
1/4cup half-and-half

preparation directions

1.In 4-quart saucepan, heat oil over medium heat. Cook onion and garlic in oil 3 to 5 minutes, stirring frequently, until tender.
2.Stir in broth, apple juice, squash, curry powder and salt. Heat to boiling, stirring occasionally. Simmer uncovered 5 minutes, stirring occasionally.
3.Stir in half-and-half. Cook 3 to 5 minutes, stirring occasionally, until hot (do not boil).
High Altitude (3500-6500 ft): No change.
1 Serving: Calories 110 (Calories from Fat 40); Total Fat 4g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 430mg; Total Carbohydrate 14g (Dietary Fiber 2g, Sugars 7g); Protein 3g
Percent Daily Value*: Vitamin A 20%; Vitamin C 6%; Calcium 4%; Iron 4%
Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 1 Fat
Carbohydrate Choices: 1

*Percent Daily Values are based on a 2,000 calorie diet.
Do-Ahead
This soup can be made up to 24 hours in advance. Just heat in the microwave or in a saucepan until hot (do not boil).

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