Curried Butternut Apple Soup
2 cups chopped onion
1 rib celery, chopped
1/4 cup reduced-fat margarine
4 tsp. curry powder
8 cups cubed butternut squash
3 medium apples, peeled, cored and chopped
3 cups water
1 cup cider
In a heavy kettle, combine onion, celery, margarine and curry powder. Cover and cook over low heat until vegetables are tender (10 to 15 minutes), stirring often. Add squash, apples and water and bring to a boil. Reduce heat and simmer 20 to 30 minutes or until squash and apples are cooked thoroughly. Strain liquid and set aside. Puree the apple-squash mixture with 1 cup of the strained liquid. Add cider and remaining liquid to reach desired consistency. Garnish with grated apple, yogurt or low-fat sour cream.
Serves 10. Each serving provides 120 calories, 2 g total fat, 0 g saturated fat, 0 mg cholesterol, 50 mg sodium, 26 g carbohydrates, 4 g fiber, 11 g sugar and 2 g protein.
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