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Curried Squash-Apple Soup

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“This is a delicous, low fat soup! Sweet and Savory. I usually only puree part of the soup, because I like it chunky. I also make it in BIG Batches, because I cut-up and measure the squash first and then add more of the other ingredients to match. If you do that, you will need to add less water. This soup freezes well!”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in large saucepan over medium-high heat.
  2. Add onion, cook 5 minutes until soft.
  3. Add squash and remaining ingredients, cover and simmer 30 minutes or until squash is tender.
  4. Place ½ of squash mixture in a blender, and process until smooth.
  5. Pour pureed soup into a large bowl; repeat process with remaining squash mixture.

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