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Butternut Squash Soup 2




Source of Recipe


*


Recipe Introduction


servings 8
points 1 (1 bowl)


List of Ingredients




1 cup finely chopped onions
1 (3-pound) butternut squash, peeled and cubed
4 cups defatted* chicken broth
1-1/2 cups MOTT'S® Natural Apple Sauce
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon curry powder
1/4 teaspoon ground coriander

Recipe



1. Spray large saucepan or Dutch oven with nonstick cooking spray; heat over medium heat until hot. Add onions; cook and stir about 5 minutes or until transparent.

2. Add squash, chicken broth, apple sauce, salt, pepper, nutmeg, cloves, curry powder and coriander. Increase heat to high; bring mixture to a boil. Cover; reduce heat to low. Simmer 10 to 15 minutes or until squash is fork-tender, stirring occasionally.

3. In food processor or blender, process soup in small batches until smooth. Return soup to saucepan. Cook over low heat 5 minutes or until hot, stirring occasionally. Refrigerate leftovers.


Microwave Directions In large microwave-safe bowl, combine onions, squash, chicken broth, apple sauce, salt, pepper, nutmeg, cloves, curry powder and coriander. Cover; cook at HIGH (100% power) 15 minutes or until squash is fork-tender, stirring once. In food processor or blender, process soup in small batches until smooth. Return soup to bowl. Cover; cook at HIGH 3 minutes or until hot. Refrigerate leftovers.



Nutrients per Serving
(1 bowl soup (1/8 of total recipe))
Calories 112
Calories from Fat 2 %
Total Fat
Saturated Fat
Carbohydrate 25 g
Fiber 7 g
Protein 5 g
Sodium 238 mg