Curried Squash and Apple Soup Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Holly Rudin-Braschi
This make-ahead recipe keeps in the refrigerator for up to four days and up to two months in the freezer. For a main dish option, add cooked, diced chicken or turkey breast to the pot in the last 20 minutes of cooking. Serve
Ingredients
- 3 cups fat-free, lower-sodium chicken broth
- 2 cups chopped onion (about 1 large)
- 2 teaspoons minced garlic
- 1 1/2 teaspoons grated peeled fresh ginger
- 1 teaspoon red curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper
- 3 cups cubed peeled butternut squash (2 pounds)
- 2 cups diced peeled apple (2 medium)
Instructions
- Combine all ingredients in an electric slow cooker. Cover and cook on low for 8 hours or until squash is tender.
- Place half of squash mixture in a blender, and process until smooth. Pour pureed mixture into a large bowl. Repeat the procedure with remaining squash mixture.
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