This butternut squash and apple soup recipe is brimming with warm and cozy flavors of fall (thanks to a delightful kick from the curry). It also delivers 25 percent of your daily fiber and is chock-full of potassium, a nutrient that many of us fall short on regularly. Streamline the prep for this recipe and pick up pre-cut butternut squash: you'll need 7 to 8 cups. Round out your meal by serving this easy soup alongside a salad or sandwich. Source: EatingWell.com, October 2019

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Ingredients

Directions

  • Melt butter with olive oil in a large pot over medium. Add onion, celery and carrots and stir to coat. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add curry powder; stir vegetables to coat thoroughly.

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  • Add squash, salt, pepper and 1 1/2 cups of the chopped apple to pot and stir to coat. Stir in chicken stock and water and bring to a boil over medium-high. Reduce heat to low, cover and cook, stirring occasionally, until butternut squash is soft when pierced with a fork, 20 to 25 minutes.

  • Remove from heat and, working in 2 batches, pour soup into a heavy-duty blender. Secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute. Return soup to pot; reheat if needed. Serve with crème fraîche and garnish with remaining 1/2 cup chopped apple.

Nutrition Facts

234 calories; 10 g total fat; 473 mg sodium. 35 g carbohydrates; 5 g protein; Full Nutrition