Slow Cooker Curried Squash and Apple Soup- 1 pt, 22.4g carbs

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Slow Cooker Curried Squash and Apple Soup - 1 pt,

22.4g carbs

3 cups fat-free, less-sodium broth

2 cups chopped onion (about 1 large)

2 teaspoons bottled minced garlic

1 1/2 teaspoons grated peeled fresh ginger

1 teaspoon salt

1 teaspoon red curry powder

1/2 teaspoon ground coriander

1/2 teaspoon freshly ground black pepper

2 pounds cubed peeled butternut squash (3 cups)

2 medium apples, cored, peeled, and diced (1 pound, 2

cups)

 

Combine all ingredients in an electric slow cooker.

Cover and cook on low for 8 hours or until squash is

tender.

Place half of squash mixture in a blender, and process

until smooth. Pour pureed mixture into a large bowl.

Repeat the procedure with remaining squash mixture.

 

Yield: 8 servings (serving size: 1 cup)

 

CALORIES 95 (4% from fat); FAT 0.5g (sat 0.1g,mono

0.1g,poly 0.1g); PROTEIN 2.6g; CHOLESTEROL 0.0mg;

CALCIUM 73mg; SODIUM 446mg; FIBER 3.8g; IRON 1.2mg;

CARBOHYDRATE 22.4g

 

Source: Cooking Light, MARCH 2006

Formatted by Chupa Babi in MC: 07.01.07

 

AuthorNote: This make-ahead recipe keeps in the

refrigerator for up to four days and up to two months

in the freezer. For a main dish option, add cooked,

diced chicken or turkey breast to the pot in the last

20 minutes of cooking. Serve garnished with a dollop

of sour cream and chopped cilantro.

 

ChupaNote: add some rehydrated TVP or baked tofu

squares or seitan to the last 20 minutes of cooking.

We added: another large sweet onion, 2 more teaspoons

minced garlic, 1 1/2 more teaspoons ginger, and

replaced the black pepper with 1 teaspoon red pepper

flakes. Next time, double the curry powder too!!!

Served with minced fresh bell peppers in green, red

and yellow. Nice contrast with the soup.

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