Curried Squash Soup

 

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

• 1 In 4-quart saucepan, heat oil over medium heat. Cook onion and garlic in oil 3 to 5 minutes, stirring frequently, until tender.
• 2 Stir in broth, apple juice, squash, curry powder and salt. Heat to boiling, stirring occasionally. Simmer uncovered 5 minutes, stirring occasionally.
• 3 Stir in half-and-half. Cook 3 to 5 minutes, stirring occasionally, until hot (do not boil).