Curried Butternut Squash and Apple Soup

50 min

6 servings

Squash is packed with phytonutrients (carentoenoid) – an antioxidant important for anti-cancer properties. Squash is also an excellent source of Vitamins C and A, and rich in potassium, which helps lower blood pressure.

Ingredients

  • 1⁄4 cup butter
  • 2 cups finely diced onions
  • 2 tsp Mango Curry Dip Mix
  • 1 tsp ginger (ground)
  • 4 cups Nourish Broth
  • 1 1⁄2 tsp Nourish Broth Mix
  • 1 cup boiling water
  • 2 lbs butternut squash, peeled, seeded and cut into chunks
  • 2 apples, peeled, cored and diced
  • 1 cup apple juice
  • Sea Salt, to taste
  • Black Pepper, to taste

Preparation

  1. Melt butter in Multipurpose Pot. Add onions, Mango Curry and ginger. Cook, covered, over low heat until onion is tender, about 5 minutes.
  2. Add Nourish Broth, squash and apples, and bring to a boil. Reduce heat and simmer, partially covered, for about 20–25 minutes, until squash and apples are tender.
  3. Working in batches, purée solids in a blender or food processor.
  4. Return purée to pot. Add apple juice and heat. Season with Salt and Pepper. Garnish with grated apple, if desired.

Nutritional Information

Per serving: Calories 230, Fat 9 g (Saturated 5 g, 0.2 0 g), Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 34 g (Fiber 7 g, Sugars 15 g), Protein 6 g.