Soup: Curried Butternut Soup

8 c. butternut squash, peeled and cubed

1 T. butter

2 c. Granny smith apples, peeled and chopped

1 1/2 c. onions, finely chopped

1/2 c. celery, thinly sliced

1 bay leaf

2 tsp. curry powder

1 clove garlic, minced

3 cans fat free, low sodium chicken broth

1/8 tsp. salt

1/2 c. extra sharp white cheddar cheese, grated

Preheat oven to 400.  Arrange squash in a single layer on a foil-lined baking sheet coated with cooking spray.  Bake at 400 for 45 minutes or until tender.  Melt butter in a Dutch oven over medium high heat.  Add apple, onion, celery, and bay leaf.  Saute 10 minutes.  Stir in curry powder and garlic.  Cook 1 minute, stirring constantly.  Add squash, broth, and salt and stir well.  Reduce heat to medium low.  Simmer uncovered for 30 minutes.  Discard bay leaf.  Partially mash mixture with a potato masher until thick and chunky.  Stir well with a spoon.  Top each serving with cheese.

Recipe Note: This soup can be made with any kind of squash or even sweet potatoes.

Sarah Coffman

From the Kitchens of CMC

Columbus Mennonite Church

2004