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Curried Winter Squash Soup
May Use Any Yellow Squash

Squash is obtainable year round, but winter squash is our favorite. It's easy to grow by the way. If you can plant some for next winter, you'll be pleased with the freshness and the flavor from your own backyard. Try this soup; it may spur you on to become the world's next backyard farmer. By the way, this soup will work well with any yellow squash.

Makes 7 Cups

Nutritional Information
Sodium Per Recipe: 56.7 mg Sodium Per Cup: 8.099 mg

Per Muffin:

Calories: 107.7
Protein: 2.164 g
Carbohydrate: 17.8 g
Dietary Fiber: 2.562 g
Total Sugars: 2.143 g
Total Fat: 3.935 g
Saturated Fat: 2.191 g
Monounsaturated Fat:1.067 g
Polyunsaturated Fat:.307 g
Cholesterol: 22.9 mg
Calcium: 26.5 mg
Iron: 5.412 mg
Potassium: 278.3 mg
Sodium: 8.099 mg
Vitamin K: 1.134 mcg
Folate: 35.5 mcg
  • 2 tablespoons unsalted butter (3.124 mg)
  • 2 cups onion, chopped (9.6 mg)
  • 2 teaspoons curry powder (2.08 mg)
  • 2 cups winter squash, peeled, seeded and cut into 1 inch cubes (9.28 mg)
  • 3 apples, tart, peeled, seeded and chopped (trace)
  • 3 cups homemade chicken stock (29.1 mg)
  • cup apple juice (3.499 mg)

    Melt butter in soup pot. Sautee onions until transluscent or about 10 minutes. Add curry and mix with onion until completely covered. Add squash and apples and broth. Bring to a boil, reduce heat and simmer until squash is tender; approximately 25 minutes.

    Puree in small batches of about 2 cups and reserve in another container until all has been processed. Return pureed mixture to pot. Add apple juice. Reheat and serve.

    Serve hot with dollop of sour cream.

    ¹ Vegans may use water instead of the chicken stock.