Sherry's Butternut Squash Soup with Curry
Makes:
8 servings
Total Time:
1 hr 14 min
Submitted by:
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.
