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Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Finely-chopped onions

  2. 1 Butternut squash - (abt 3 lbs) - peeled, cubed

  3. 4 cups 948ml Defatted chicken broth

  4. 1 1/2 cups 355ml Mott's Natural apple sauce

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 1/4 teaspoon 1 1/3ml Freshly-ground white pepper

  7. 1/4 teaspoon 1 1/3ml Ground nutmeg

  8. 1/4 teaspoon 1 1/3ml Ground cloves

  9. 1/4 teaspoon 1 1/3ml Curry powder

  10. 1/4 teaspoon 1 1/3ml Ground coriander

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Spray large saucepan or Dutch oven with nonstick cooking spray; heat over medium heat until hot. Add onions; cook and stir about 5 minutes or until transparent. Add squash, chicken broth, apple sauce, salt, pepper, nutmeg, cloves, curry powder and coriander. Increase heat to high; bring mixture to a boil. Cover; reduce heat to low. Simmer 10 to 15 minutes or until squash is fork-tender, stirring occasionally. In food processor or blender, process soup in small batches until smooth. Return soup to saucepan. Cook over low heat 5 minutes or until hot, stirring occasionally. Refrigerate leftovers. Microwave Directions: In large microwave-safe bowl, combine onions, squash, chicken broth, apple sauce, salt, pepper, nutmeg, cloves, curry powder and coriander. Cover; cook at High (100% power) 15 minutes or until squash is fork-tender, stirring once. In food processor or blender, process soup in small batches until smooth. Return soup to bowl. Cover; cook at High 3 minutes or until hot. Refrigerate leftovers. This recipe yields 8 servings. Exchanges Per Serving: 1 1/2 Starch. Nutrition Facts: Calories 112; Calories from Fat 2%; Total Fat <1g; Saturated Fat 1g; Protein 5g; Carbohydrates 25g; Cholesterol 0mg; Sodium 238mg; Dietary Fiber 7g.

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