Butternut Squash Soup

By á-170456

Ingredients

• 1 cup finely-chopped onions
• 1 butternut squash - (abt 3 lbs) peeled, cubed
• 4 cups defatted chicken broth
• 1 1/2 cups Mott's Natural apple sauce
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground white pepper
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon curry powder
• 1/4 teaspoon ground coriander

Details

Servings 8

Preparation

Step 1

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.