 Butternut Squash Soup
Makes 8 servings
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Ingredients
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1
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cup finely chopped onions
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1
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(3-pound) butternut squash, peeled and cubed
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4
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cups defatted* chicken broth
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1-1/2
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cups MOTT'S® Natural Apple Sauce
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1/2
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teaspoon salt
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1/4
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teaspoon ground white pepper
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1/4
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teaspoon ground nutmeg
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1/4
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teaspoon ground cloves
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1/4
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teaspoon curry powder
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1/4
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teaspoon ground coriander
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*To defat chicken broth, chill canned broth thoroughly. Use can opener to punch two holes in top of can. Quickly pour out the contents of the can into bowl. Most of the fat will remain in the can and the remaining broth is “defatted.“
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1. Spray large saucepan or Dutch oven with nonstick cooking spray; heat over medium heat until hot. Add onions; cook and stir about 5 minutes or until transparent.
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2. Add squash, chicken broth, apple sauce, salt, pepper, nutmeg, cloves, curry powder and coriander. Increase heat to high; bring mixture to a boil. Cover; reduce heat to low. Simmer 10 to 15 minutes or until squash is fork-tender, stirring occasionally.
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3. In food processor or blender, process soup in small batches until smooth. Return soup to saucepan. Cook over low heat 5 minutes or until hot, stirring occasionally. Refrigerate leftovers.
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Microwave Directions
In large microwave-safe bowl, combine onions, squash, chicken broth, apple sauce, salt, pepper, nutmeg, cloves, curry powder and coriander. Cover; cook at HIGH (100% power) 15 minutes or until squash is fork-tender, stirring once. In food processor or blender, process soup in small batches until smooth. Return soup to bowl. Cover; cook at HIGH 3 minutes or until hot. Refrigerate leftovers.
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© Mott's® is a registered trademark of Mott's, LLP
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Nutrients per Serving
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(1 bowl soup (1/8 of total recipe))
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Calories
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112
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Calories from Fat
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2 %
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Total Fat
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<1 g
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Saturated Fat
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<1 g
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Carbohydrate
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25 g
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Fiber
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7 g
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Protein
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5 g
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Sodium
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238 mg
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Dietary exchanges
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1-1/2 Starch
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Printed
from fbnr.com
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