Curried Butternut Soup
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Ingredients
8 cups peeled pumpkin nuts, diced (about 2 pounds)
Cooking Spray
1 tablespoon butter
2 cups chopped peeled Granny Smith apples (about 3/4 pound)
1 ½ cups finely chopped onion
½ cup thinly sliced celery
1 bay leaf
2 teaspoons curry powder
1 clove garlic, minced
3 cans low-sodium, fat-free chicken stock (14 1/2-ounce cans)
⅛ a teaspoon of salt
½ cup (2 oz) grated extra-spicy white cheddar cheese
To make
You can make this rich soup with any kind of zucchini or even sweet potatoes.
Preheat the oven to 400 degrees.Place the zucchini in a single layer on a foil-lined baking sheet greased with cooking spray. Bake at 400 ° C for 45 minutes or until cooked through.Melt the butter in a roasting pan over medium-high heat. Add the apple, onion, celery and bay leaf; simmer for 10 minutes. Add the curry powder and garlic; cook for 1 minute, stirring constantly. Add the pumpkin, stock, and salt; mix well.Reduce heat to medium-low; simmer uncovered for 30 minutes. Discard the bay leaf. Partially mash the mixture in a potato grinder until thick; mix well with a spoon. Sprinkle each serving with cheese.
Preheat the oven to 400 degrees.Place the zucchini in a single layer on a foil-lined baking sheet greased with cooking spray. Bake at 400 ° C for 45 minutes or until cooked through.Melt the butter in a roasting pan over medium-high heat. Add the apple, onion, celery and bay leaf; simmer for 10 minutes. Add the curry powder and garlic; cook for 1 minute, stirring constantly. Add the pumpkin, stock, and salt; mix well.Reduce heat to medium-low; simmer uncovered for 30 minutes. Discard the bay leaf. Partially mash the mixture in a potato grinder until thick; mix well with a spoon. Sprinkle each serving with cheese.
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Author:Admin
Published: 11/20/2023 10:06 PM
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