BUTTERNUT SQUASH SOUP
www.RecipeGirl.com
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 ½ cups milk
grated rind and juice of 1 orange
salt and pepper to taste
chopped parsley
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
WW POINTS: 4.5
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RATE THIS RECIPE[ratings]
“Fabulous recipe! I think you need a power saw to peel the squash, but otherwise it was great. I added a lot more garlic, and topped it with plain yogurt. Definitely a keeper. I brought some to work today and heard compliments about how wonderful it smelled!”
-San Diego, CA“Fantastic! This soup was so good, even my kids gobbled it down. Next time I am going to make a double recipe.”
-Blackwater, MO
