Curried Butternut Squash and Apple Soup
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 cupsNourish Broth
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
- Melt butter in Multipurpose Pot. Add onions, Mango Curry and ginger. Cook, covered, over low heat until onion is tender, about 5 minutes.
- 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.
- Working in batches, purée solids in a blender or food processor.
- 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, Trans 0.2 g), Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 34 g (Fibre 7 g, Sugars 15 g), Protein 6 g.
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Nourish Broth Mix
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