Appetizers / Soups / Salads

Curried Butternut Squash and Apple Soup is for Lunch.

Curried Butternut Squash and Apple Soup takes 15 minutes to prepare.

Curried Butternut Squash and Apple Soup takes 40 minutes to cook.

Curried Butternut Squash and Apple Soup makes 6 servings.

The ingredients for Curried Butternut Squash and Apple Soup are:

1 tbsp oil
2 medium onions, chopped
1kg butternut squash, peeled, deseeded and cut into 3cm chunks
2 tbsp curry powder
2 garlic cloves, crushed
4 eating apples, peeled, cored and thickly sliced
1 litre chicken stock made with 2 low sodium stock cubes
1 bay leaf
200ml apple juice (preferably pressed or cloudy)
salt and freshly ground pepper

Here is how you make Curried Butternut Squash and Apple Soup:

Heat the oil in a large non stick saucepan, add the onions and cover with a lid. Cook for 5 minutes, over a medium-low heat, stirring occasionally. Add the squash, cover the pan again and cook for another 5 minutes, until the squash is starting to soften.Add curry powder, garlic and apples, and cook for 1 minute before adding the stock and bay leaf. Bring to a boil, reduce to a simmer and cook for 30 minutes until the squash is very soft, stirring occasionally.Remove pan from the heat, season with salt and pepper and blitz with a stick blender.Stir the apple juice into the soup to thin it out, adjust the seasoning and reheat gently.Serving Size:?Makes 6 1 1/2 cup servings

The nutritional information for Curried Butternut Squash and Apple Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 179.1

• Total Fat: 3.0 g
• Cholesterol: 0.0 mg
• Sodium: 190.7 mg
• Total Carbs: 39.8 g
• Dietary Fiber: 8.5 g
• Protein: 2.6 g

Curried Butternut Squash and Apple Soup is Indian cuisine.

The dietary needs meet for Curried Butternut Squash and Apple Soup is Vegan