Curried Squash and Apple Soup+

1 point!

3  cups fat-free, less-sodium chicken broth
2  cups chopped onion (about 1 large)
2  teaspoons bottled minced garlic
1 1/2  teaspoons grated peeled fresh ginger
1  teaspoon salt
1  teaspoon red curry powder
1/2  teaspoon ground coriander
1/2  teaspoon freshly ground black pepper
2  pounds cubed peeled butternut squash (3 cups)
2  medium apples, cored, peeled, and diced (1 pound, 2 cups)

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.

Yield: 8 servings (serving size: 1 cup)

  • Calories: 95
  • Fat: 0.5 g
  • Fiber: 3.8 g

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