Curried Squash Soup
By á-3341
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Ingredients
- 1 T olive oil
- 1 medium onion, chopped
- 1 clove garlic, finely chopped
- 1 3/4 cups reduced sodium chicken broth or vegetable broth
- 1/4 cup apple juice
- 2 10- ounce boxes frozen winter squash, such as Cascadian Farm organic winter squash, thawed
- 2 T curry powder
- 1/2 t couse salt
- 1/4 cup half-and-half
Details
Servings 5
Preparation
Step 1
In a 4-quart saucepan, heat the olive oil over medium heat. Cook the onion and garlic in the oil for 3 to 5 minutes. Stirring frequently, until tender.
Stir in the broth, apple juice, squash, curry powder, and salt. Heat the mixure until it boils, stirring occadionally. Simmer, uncovered, for 5 minutes, stirring occasionally. Stir in the half-and-half. Cook for 3 to 5 minutes, stirring occasionally, until hot (do not boil). Serve in individual bowls.
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