Harvest Squash Soup

Name: Harvest Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 servings (2-1/2 quarts).
Ingredients: 1-1/2 cups chopped onions; 1 tablespoon vegetable oil; 4 cups mashed cooked butternut squash; 3 cups chicken broth; 2 cups unsweetened applesauce; 1-1/2 cups milk; 1 bay leaf; 1 tablespoon sugar; 1 tablespoon lime juice; 1 teaspoon curry powder; 1/2 teaspoon salt, optional; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon pepper

This soup is perfect for a group after an autumn outing. The combination of squash, applesauce and spices gives it an appealing flavor.

Ingredients

1-1/2 cups chopped onions
1 tablespoon vegetable oil
4 cups mashed cooked butternut squash
3 cups chicken broth
2 cups unsweetened applesauce
1-1/2 cups milk
1 bay leaf
1 tablespoon sugar
1 tablespoon lime juice
1 teaspoon curry powder
1/2 teaspoon salt, optional
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper

Directions

In a Dutch oven, saute onions in oil until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf before serving.

Nutrition Facts

1 cup: 113 calories, 2g fat (0 saturated fat), 1mg cholesterol, 60mg sodium, 22g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

Originally published as Harvest Squash Soup in Country August/September 1997