Cathleen's Kitchen

CURRIED BUTTERNUT SQUASH AND APPLE SOUP

Ingredients:
1 TBLsp. unsalted butter
3 cups defatted chicken broth, canned
2 cups finely chopped onions
1 1/2 TBLsps. curry powder
2 medium butternut squash (about 3 lbs)
2 Granny Smith apples, peeled, cored, and chopped
1 cup apple juice
Salt and freshly ground black pepper to taste

Melt butter in a medium soup pot. Add 1/4 cup of the chicken broth, the chopped onions, and the curry powder; stir together and cook, covered, over low heat until the onions are tender, about 5 minutes. Meanwhile, peel the squash (use a potato peeler), scrape out the seeds and strings, and chop the flesh coarsely.

When the onions are tender, add the remaining chicken broth, squash, and apples and bring to a boil. Reduce heat and simmer, partially covered, until the squash and apples are very tender, about 25 minutes.

Pour the soup through a colander into a large bowl and reserve the liquid. Put the solids in the bowl of a food processor or blender. Add 1 cup of the soup liquid and process until smooth. Return this puree to the soup pot and add the apple juice and whatever amount of cooking liquid that will give you a pleasing consistency. Season the soup to taste with the salt and pepper, bring to a simmer, and serve immediately. Serves 4 to 6. Only 165 calories.

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