Dinner yesterday

[legalmoose]

Curried Butternut Soup

* Exported from MasterCook *

Curried Butternut Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Freeze ahead Main Dish
Soup

Amount Measure Ingredient -- Preparation Method
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8 cups butternut squash -- peeled and cubed
1 tablespoon margarine
2 cups Granny Smith apples -- peeled and chopped
1 1/2 cups onion -- finely chopped
1/2 cup celery -- thinly sliced
1 bay leaf
2 teaspoons curry powder
2 cloves garlic -- minced
7 cups vegetable broth
1/8 teaspoon salt

Preheat oven to 400.

Arrange squash in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 400 for 45 minutes or until tender.

Melt margarine in a Dutch oven over medium-high heat. Add apple, onion, celery and bay leaf, saute 10 minutes. Stir in curry powder and garlic; cook 1 minute, stirring constantly. Add squash, broth and salt, stir well.

Reduce heat to medium-low, simmer, uncovered, for 30 minutes. Discard bay leaf. Partially mash mixture with a potato masher until thick and chunky; stir well with a spoon.

Source:
"Cooking Light, October, 2002"

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Per Serving (excluding unknown items): 491 Calories; 10g Fat (17.6% calories from fat); 14g Protein; 92g Carbohydrate; 13g Dietary Fiber; 4mg Cholesterol; 2966mg Sodium. Exchanges: 5 Grain(Starch); 1 Vegetable; 1/2 Fruit; 2 1/2 Fat.

NOTES : Freezes well. Hardest part was peeling the squash and apples because of the time involved.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0