Harvest Moon Squash Soup
Fill your basket with the season's harvest and warm up to a farm fresh favorite soup!
Prep Time: 1:00
Servings: 4
Ingredients:
1/2 medium onion - chopped
1/4 cup shallots - minced
1 cup carrots - grated
3 cups butternut squash - seeded, peeled, and cut into 1 inch pieces
1 tablespoon Organic Valley Salted Butter
1/2 bay leaf (remove prior to service)
1 large apple (Granny Smith or tart baking apple - peeled and chopped)
1/2 teaspoon curry powder (or to taste)
water (as needed for thinning soup)
2 cups low-salt chicken broth (organic, can substitute vegetable broth)
Instructions:
In a heavy saucepan, over medium heat, saute onion, shallots, grated carrots, and bay leaf in butter, until veggies are softened. Add the (seeded, peeled and chopped) squash and apple, low-salt chicken broth, and 1/2 cup of water.
Add curry, salt and pepper to taste. Simmer for 45 minutes, or until squash is tender.
In a blender (or use a hand blender) puree the soup in batches, transferring pureed soup to a clean saucepan, and add enough additional water to thin soup to desired consistency.
Serve with Organic Valley Sour Cream, and enjoy!
Serving Suggestions:
Serve with a dollop of Organic Valley Sour Cream and give thanks for the bountiful harvest!
Note:
Kids in the Kitchen:
Peeling, seeding and chopping a hard butternut squash (or any winter squash) can be quite a challenge.
Let the kids sift through and rinse the squash seeds, toss with tamari soy sauce and toast in the oven. Move over toasted pumkin seeds, wait 'til you try tamari roasted butternut seeds!
Nutrition Info:
Per Serving (excluding unknown items): 111 Calories; 2g Fat (11.1% calories from fat); 7g Protein; 25g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 38mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 0 Fat.
Rate This Recipe
Rate this recipe or tell us about your own special twist that made it even better!
Customer Comments:
Customer rating:
I LOVE BUTTERNUT SQUASH SOUP. I LIKE TO PUT MY CHUNKS OF SQUASH, ONION. APPLE @ CURRY, SEA SALT AND PEPPER, TOSSED IN OLIVE OIL AND PLACED ON A COOKIE SHEET. THINK IN OLIVE OIL BAKE AT 400 FOR 45 MINUTES. IT ENHANCES THE FLAVOR. I DON'T ADD MILK! I USE SOY CHICKEN FOR EXTRA FLAVOR. EASY TO DO AND PUT IN BLENDER. I LIKE THE SOUP VERY THICK WITH COSTCO'S OLIVE/ROSEMARY BREAD TOASTED. NELLIE