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Sherry's Butternut Squash Soup with Curry

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 1 hr 14 min
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 1 tsp. canola oil
  • 2 cups diced onion
  • 2 minced garlic cloves
  • 1 Tbsp. curry powder
  • 1 lg butternut squash, peeled and cubed
  • 1 lg granny smith apple, peeled and chopped
  • 2 tsp. bottled minced ginger
  • 1 container (32 oz.) fat-free chicken broth 1/2 cup Breakstone's Reduced-Fat Sour Cream
  • 3/4 cup fat-free milk
make it
Heat oil in lg Dutch oven over med-high heat. Add onion and garlic, saute 4 min. Add curry, saute 1 min. Add squash and next 3 ingredients, bring to boil, reduce heat, simmer, uncovered for 30 min.

Place 1/2 of squash mix in blender, process until smooth. Repeat with remaining squash mix. Return to pan.

Stir in sour cream & milk. Cook over med heat until thoroughly heated.
Notes
"Holidays 2009" This is a wonderful soup for Thanksgiving or anytime during the fall.
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