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butter sweet yellow onions curry pwdr butternut green apples chicken broth pepper sauce salt marjoram rosemary apple juice Salt
Viewed: 99 - Published at: 2 years agoIngredients
- 4 Tbsp. butter or possibly margarine
- 2 c. finely minced sweet yellow onions
- 1 Tbsp. curry pwdr
- 1 med -size butternut squash (1 1/2 pounds) peeled, seeded and minced
- 2 x tart, green apples, peeled, seeded and minced
- 3 c. chicken broth
- 1 1/2 tsp warm pepper sauce
- 1 tsp salt
- 1/4 tsp marjoram
- 1/4 tsp dry rosemary
- 1 c. apple juice Salt and pepper Lowfat sour cream (optional) Apple slices, for garnish
Method
- Heat butter in stock pot.
- Add in onions and curry pwdr.
- Cover and cook over low heat till onions are tender, about 20 min.
- Add in squash, apples, chicken broth, warm pepper sauce, salt, marjoram and rosemary.
- Bring to a boil.
- Reduce heat and simmer, partially covered, till squash and apples are tender, about 25 min.
- In several batches, puree soup in food processor fitted with a steel blade.
- Process till smooth.
- Return pureed soup to stock pot and add in apple juice.
- Heat through, season to taste with salt and pepper, and serve.
- Garnish soup with dollop of lowfat sour cream, if you like.
