Curried Butternut Squash Soup
Ingredients:
2 lbs. (approx.) butternut squash (peeled, seeded, rough chopped
2 onions (peeled, rough chopped)
2 Red Delicious apples (peeled, cored, rough chopped)
3 cups fat-free, low-sodium chicken broth
1 cup fat-free half & half
1/4 cup olive oil
1 teaspoon curry
half-teaspoon sage
dash salt
dash black pepper
Directions:
1. Pre-heat to 400 degrees.
2. Toss chopped butternut squash, onions, and apples with olive oil, curry, and sage. Place in a baking dish and place in oven until soft and edges of onions are just beginning to brown, mixing occasionally (about 40 minutes).
3. In deep pot, heat the chicken broth on top of stove. Add the cooked squash, onions, and apples. Add salt and pepper. Simmer on low heat for at least an hour (longer if possible). Using a regular or immersion blender, puree the ingredients and return to pot.
4. Adjust spices to taste. I usually add a dash more sage and curry at this point.
5. Increase heat so soup is completely hot. Just before serving, add the fat-free half and half. Stir thoroughly and serve.
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