Curried Butternut Squash Soup

Celebrate autumn with two of its stars--squash and apples.

Yield: 10 servings (serving size: 1 cup)

Ingredients

• 2  teaspoons  vegetable oil
• 1  cup  thinly sliced leek (about 1 large)
• 1  tablespoon  curry powder
• 1  tablespoon  brown sugar
• 3/4  teaspoon  ground cumin
• 1/4  teaspoon  ground red pepper
• 5  garlic cloves, chopped
• 6  cups  chopped peeled butternut squash (about 3 pounds)
• 6  cups  water
• 4  cups  chopped peeled Granny Smith apple (about 1 pound)
• 1/3  cup  whipping cream
• 3/4  teaspoon  salt
• 2/3  cup  minced fresh cilantro

Preparation

Heat the oil in a large Dutch oven over medium heat. Add leek and next 5 ingredients (leek through garlic), and cook 2 minutes, stirring frequently. Add squash, water, and apple; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender.

Place half of soup in a blender; process until smooth. Pour puréed soup into a large bowl. Repeat procedure with the remaining soup. Return soup to pan; stir in cream and salt. Cook 1 minute or until thoroughly heated. Sprinkle each serving with about 1 tablespoon cilantro.

Nutritional Information

Calories:

139 (28% from fat)

Fat:

4.3g (sat 2g,mono 1.1g,poly 0.8g)

Protein:

2g

Carbohydrate:

26.5g

Fiber:

6g

Cholesterol:

11mg

Iron:

1.5mg

Sodium:

188mg

Calcium:

87mg