Squash and Apple Curry Soup
Nutrition per Serving
118
Calories
4.69g
Protein
27.39g
Carbs
0.45g
Fat
A warm and sweet soup.
Ingredients
4 cups fat free chicken broth
3 tsps curry powder
3 medium apples
4 cloves garlic
3 cups cubed butternut winter squash
Instructions
1. Roast squash, garlic and apples in skins in the oven until soft.
2. Pour chicken stock into saucepan and put on simmer.
3. Remove skins from roasted vegetables and add to saucepan. Let simmer for 5 minutes.
4. Remove saucepan contents and puree in blender to desired consistency.
5. Pour back into saucepan and continue to simmer for 20 minutes.
6. Add salt, pepper and curry powder to taste.
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