Butternut Squash Soup

By Sarah-Lyn

Ingredients

• 3 Tbs butter
• 2 medium onions, chopped
• 2 cups diced butternut squash
• 1 large Granny Smith apple, peeled and chopped
• 2 cloves garlic, minced
• 3 tbs flour
• 1-2 tsp curry powder
• pinch of nutmeg
• 3 cups chicken or vegetable broth
• 1 1/2 cups milk
• grated rind and juice of 1 orange
• salt and pepper to taste
• chopped parsley

Details

Adapted from recipegirl.com

Preparation

Step 1

1. In a large frying pan melt butter and sauté onions over medium heat until soft. Add squash, apple and garlic. Sauté for 3-5 minutes, stirring occasionally.


2. Add flour, curry powder and nutmeg, stirring constantly to blend. Slowly add chicken broth, milk and orange rind, stirring constantly to combine. Simmer 20-30 minutes until vegetables are very soft.

3. Purée in batches in blender or food processor. Season with salt and pepper.

4. Serve hot and garnish with parsley.

Servings: 6

Nutritional Information
Per Serving
Calories 171
Calories from Fat 70
Total Fat 8g
Saturated Fat 4.5g
Cholesterol 20mg
Sodium 411g
Potassium 478mg
Carbohydrates 20g
Dietary Fiber 2g
Sugar 9g
Net Carbs 18g
Protein 6g