Monday, May 24, 2010

Curry Butternut Squash Apple Soup Recipe for Summer

Summer is the time of year when we think about eating healthier and exercising more to get ready for the beach and vacations. There are ways to eat healthier while taking advantage of the summer vegetables that are available at markets and farmers markets during this time of year. Soup is an easy way to get lots of healthy nutrients and to fill up while not consuming too many calories. Soups are great to eat as a snack or as a light dinner when you just don't want to eat very much. Soups can be made in large batches and frozen in small containers to be reheated when you want a quick meal. Put your soup into little cups to make it look fun and festive.

Here is a recipe I got from my mother in law recently that is tasty and easy to make:

4 Tbls unsalted butter
2 cups chopped yellow onions
4 Tbls curry powder
2 medium butternut squash - 3 pounds
2 apples - peeled, cored, and chopped
1 shredded granny smith apple for garnish on top of soup
3 cups vegetable stock
1 cup apple sauce
salt and pepper to taste

1.) Melt butter, add onions and curry. Cook over low heat until onions are opaque.
2.) Peel squash, scrape seeds and chop.
3.) Pour stock into pan of onions. Add squash and apples. Boil, then simmer covered until squash and apples are very tender. (25 minutes)
4.) Food process until smooth
5.) Add apple juice.
6.) Season to taste.

(Photo credit: Anson Smart for Country Living Magazine.)

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