I don’t usually like to blog without a picture, but I don’t have any for the preparation of this soup.
This was the first time I tried Butternut squash and I must say, it was quite delicious. I served this with a green salad and a rustic loaf of bread.
Curried Butternut Soup (from 2003 Cooking Light Annual Recipes)
8 cups cubed peeled butternut squash (about 2 pounds)
1 tablespoon butter
2 cups chopped peeled Granny smith apple (about 3/4 pound)
1 1/2 cups finely chopped onion
1/2 cup thinly sliced celery
1 bay leaf
2 teaspoons curry powder
1 garlic clove, minced
3 (14-ounce) cans fat-free, less-sodium chicken broth
1/8 teaspoon salt
1/2 cup (2 ounces) grated extra-sharp white cheddar cheese
1. Preheat oven to 400 degrees.
2. Arrange squash in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 400 degrees for 45 minutes or until tender.
3. Melt butter in a Dutch oven over medium-high heat. Add apple, onion, celery, and bay leaf; sauté 10 minutes. stir in curry powder and garlic; cook 1 minute, stirring constantly. Add squash, broth, and salt; stir well.
4. Reduce heat to medium-low; simmer, uncovered, 30 minutes. Discard bay leaf. Partially mash mixture with a potato masher until thick and chunky; stir well with a spoon. Top each serving with cheese. Yield: 4 servings (serving size; 1 1/2 cups soup and 2 tablespoons cheese)
Calories 270 (27% from fat); Fat 5.7g (sat 3.1g, mono 1.6g, poly 0.4g); Protein 5.7g; Carb 39.5g; Fiber 2.6g; Chol 39mg; Iron 1.8mg; Sodium 349mg; Calc 1.5mg
**ETA** I added an extra step to puree the soup and liked that texture better than the chunky.