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Ingredientes
- 4 Tbsp. butter or possibly margarine
- 2 c. finely minced sweet yellow onions
- 1 Tbsp. curry pwdr
- 1 med -size butternut squash (1 1/2 pounds) peeled, seeded and minced
- 2 x tart, green apples, peeled, seeded and minced
- 3 c. chicken broth
- 1 1/2 tsp warm pepper sauce
- 1 tsp salt
- 1/4 tsp marjoram
- 1/4 tsp dry rosemary
- 1 c. apple juice Salt and pepper Lowfat sour cream (optional) Apple slices, for garnish
Direcciones
- Heat butter in stock pot. Add in onions and curry pwdr. Cover and cook over low heat till onions are tender, about 20 min.
- Add in squash, apples, chicken broth, warm pepper sauce, salt, marjoram and rosemary. Bring to a boil. Reduce heat and simmer, partially covered, till squash and apples are tender, about 25 min.
- In several batches, puree soup in food processor fitted with a steel blade.
- Process till smooth. Return pureed soup to stock pot and add in apple juice. Heat through, season to taste with salt and pepper, and serve.
- Garnish soup with dollop of lowfat sour cream, if you like.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1511g | |
| Calories 777 | |
| Calories from Fat 427 | 55% |
| Total Fat 48.64g | 61% |
| Saturated Fat 29.66g | 119% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 3860mg | 161% |
| Potassium 1517mg | 43% |
| Total Carbs 82.13g | 22% |
| Dietary Fiber 16.6g | 55% |
| Sugars 54.21g | 36% |
| Protein 12.54g | 20% |
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