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Curried Butternut Squash & Apple Soup
“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.”
1 tablespoon unsalted butter
1 tablespoon olive oil
2 cups chopped sweet onion (from 1 medium onion)
½ cup chopped celery (from 2 stalks)
½ cup chopped carrots (from 3 medium carrots)
1 tablespoon curry powder
3 pounds butternut squash, peeled, seeded and chopped (7 to 8 cups)
1¼ teaspoons kosher salt
1 teaspoon black pepper
2 cups finely chopped Golden Delicious apple (about 1 large), divided
2 cups unsalted chicken stock
2 cups water
6 tablespoons crème fraîche
1Melt 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.
2Add squash, salt, pepper and 1½ 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.
3Remove 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 ½ cup chopped apple.