Curried Butternut Apple Onion Soup

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Curried Butternut Apple Onion Soup

 

1/4 cup margarine

2 cups chopped onion

1 rib

celery

4 tsps. curry powder

2 medium butternut squash, about 2 1/2 to 3

lbs. peeled, seeded, cut into cubes

3 medium apples, peeled, cored, and

chopped

3 cups water or vegetable broth or stock

1 cup apple cider

 

In a heavy kettle, combine onions, celery,

margarine and curry powder. Cover and cook over low heat until vegetables are

tender, 10 to 15 minutes, stirring often. Add cubed squash, chopped apples, and

liquid, water, stock or broth and bring to a boil. Reduce heat and simmer 20 to

30 minutes or until squash and apples are cooked thoroughly. Strain liquid and

set aside. Puree the apple-squash mixture with one cup of the strained liquid.

Add cider and remaining liquid to reach desired consistency. Garnish with grated

apple, yogurt or low fat sour cream. Yields 6

servings.