CURRIED BUTTERNUT SQUASH & APPLE SOUP - CROCK POT
A Cuisinart slow cooker recipe. Use vegetable stock instead of chicken stock for a vegetarian alternative.
Provided by mermaidmagic
Categories Lunch/Snacks
Time 6h26m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, melt butter over medium heat.
- Add onions& celery and cook for 2 to 3 minutes, until the vegetables are translucent.
- Add curry powder and ginger and cook for 5 to 6 minutes longer over low heat, until veggies are softened and spices are fragrant.
- Place butternut squash, apples, and rice in slow cooker (in that order).
- Add veggie mixture from skillet.
- Add chicken stock, salt and pepper.
- Cook on high for 1 hour, then reduce to low temperature and cook 5 additional hours.
- Puree the soup to a completely smooth texture with hand blender or blender.
- Enjoy!
CURRIED BUTTERNUT APPLE SOUP
This is a rich sweet soup. It's great with a dollop of sour cream on the top. I add lots of pepper to mine. Fruit and veggies in one hit.
Provided by LilPinkieJ
Categories Lunch/Snacks
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy kettle, combine onions, celery, butter, and curry powder. Cover and cook over low heat until vegetables are tender (10 to 15 minutes), stirring often.
- Add cubed squash, chopped apples, and stock, and bring to a boil. Reduce heat, and simmer 20 to 30 minutes or until squash and apples are cooked thoroughly.
- Strain liquid and set aside.
- Puree the apple-squash mixture with one cup of the strained liquid. Add cider and remaining liquid to reach desired consistency.
- Optional: Garnish with grated apple, yogurt, or low-fat sour cream.
Nutrition Facts : Calories 181, Fat 5, SaturatedFat 3, Cholesterol 12.2, Sodium 46.8, Carbohydrate 36.1, Fiber 6.3, Sugar 10.8, Protein 2.9
CURRIED BUTTERNUT SQUASH AND APPLE SOUP
Categories Soup/Stew Vegetable Roast Thanksgiving Low Cal Low Sodium Lunch Healthy
Yield 4 to 6 bowls
Number Of Ingredients 9
Steps:
- Halve squash and scrape out seeds and and stringy center. Spray or brush cut surface of squash and roasting pan lightly with Canola oil. Roast squash cut surface down at 375 º for 35 - 40 minutes until tender. Cool and scoop squash meat into a large bowl adding applesauce and brown sugar. Using immersion blender, mix well. Sauté onion in butter over low heat in soup pot until soft, about 10-15 minutes, adding broth if needed to keep moist. Remove onion from heat and stir in curry powder and cinnamon until blended. Add 1 can chicken broth, return to heat and bring slowly to boil stirring occasionally. Add squash puree to onion mix. Add remaining can chicken broth and season to taste with salt and pepper. Simmer 20-30 minutes.
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