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Curried Squash Soup
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-
Prep
30
min
-
Total
30
min
-
Servings
5
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Ingredients
-
1
tablespoon olive oil or butter
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1
medium onion, chopped (1/2 cup)
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1
clove garlic, finely chopped
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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
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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
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Steps
-
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.
-
3
Stir in half-and-half. Cook 3 to 5 minutes, stirring occasionally, until hot (do not boil).
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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 Facts
Serving Size:
1 Serving
- Calories
- 110
- Calories from Fat
- 40
- Total Fat
- 4g
- 7%
- Saturated Fat
- 1 1/2g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 430mg
- 18%
- Potassium
- 380mg
- 11%
- Total Carbohydrate
- 14g
- 5%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 7g
- Protein
- 3g
- Vitamin A
- 20%
- 20%
- Vitamin C
- 6%
- 6%
- Calcium
- 4%
- 4%
- Iron
- 4%
- 4%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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