| 1 | tablespoon olive oil or butter |
| 1 | medium onion, chopped (1/2 cup) |
| 1 | clove garlic, finely chopped |
| 1 3/4 | cups Progresso® reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth |
| 1/4 | cup apple juice |
| 2 | boxes (10 oz each) Cascadian Farm® frozen organic winter squash, thawed |
| 2 | teaspoons curry powder |
| 1/2 | teaspoon coarse salt (kosher or sea salt) |
| 1/4 | cup half-and-half |
Serve with...
Asian Chicken with Kumquat Sauce
Total Time:
2 hours 0 min
| 1. | In 4-quart saucepan, heat oil over medium heat. Cook onion and garlic in oil 3 to 5 minutes, stirring frequently, until tender.
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| 2. | Stir in broth, apple juice, squash, curry powder and salt. Heat to boiling, stirring occasionally. Simmer uncovered 5 minutes, stirring occasionally.
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| 3. | Stir in half-and-half. Cook 3 to 5 minutes, stirring occasionally, until hot (do not boil).
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| No change. |
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| This soup can be made up to 24 hours in advance. Just heat in the microwave or in a saucepan until hot (you'll want to avoid boiling the soup).
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Nutrition Information:
110 ( 40); 4g ( 1 1/2g, 0g); 0mg; 430mg; 14g ( 2g, 7g); 3g 20%; 6%; 4%; 4% 1/2 ; 1 ; 1 1