Curried Butternut Squash and Apple Soup
Squash is packed with phytonutrients (carentoenoid) – an antioxidant important for anti-cancer properties. Squash is also an excellent source of Vitamins C and A, and rich in potassium, which helps lower blood pressure.
Ingredients
- 1⁄4 cup butter
- 2 cups finely diced onions
- 2 tsp Mango Curry Dip Mix
- 1 tsp ginger (ground)
- 4 cups Nourish Broth
- 1 1⁄2 tsp Nourish Broth Mix
- 1 cup boiling water
- 2 lbs butternut squash, peeled, seeded and cut into chunks
- 2 apples, peeled, cored and diced
- 1 cup apple juice
- Sea Salt, to taste
- Black Pepper, to taste
Preparation
- Melt butter in Multipurpose Pot. Add onions, Mango Curry and ginger. Cook, covered, over low heat until onion is tender, about 5 minutes.
- Add Nourish Broth, squash and apples, and bring to a boil. Reduce heat and simmer, partially covered, for about 20–25 minutes, until squash and apples are tender.
- Working in batches, purée solids in a blender or food processor.
- Return purée to pot. Add apple juice and heat. Season with Salt and Pepper. Garnish with grated apple, if desired.
Epicure Products Used
Nutritional Information
Per serving: Calories 230, Fat 9 g (Saturated 5 g, 0.2 0 g), Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 34 g (Fiber 7 g, Sugars 15 g), Protein 6 g.