Curried Butternut Squash and Apple Soup

By Hollywood

Ingredients

• 1/4 cup reduced fat margarine
• 2 cups chopped onion
• 1 rib celery
• 4 teaspoons curry powder
• 2 medium butternut squash (about 2 1/2 to 3 pounds) peeled, seeded and cut into cubes
• 3 medium apples, peeled, cored and chopped
• 3 cups water (can substitute with chicken stock or vegetable broth)
• 1 cup cider

Preparation

Step 1

In a heavy large saucepan or Dutch oven, combine onions, celery, margarine 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 liquid (water, stock or broth) 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. Garnish with grated apple, yogurt or low-fat sour cream.