Curried Squash And Apple Soup Recipe
Servings: 8
Ingredients
- 1 1/2 c. lowfat sour cream
- 1/4 c. maple syrup Salt
- 1 c. pumpkin seeds shelled
- 8 Tbsp. unsalted butter
- 2 sm buttercup or possibly butternut squash halved lengthwise
- 2 med onions minced
- 3 x celery stalks minced
- 3 med carrots minced
- 1/4 c. dark-brown sugar
- 1 Tbsp. grnd cinnamon
- 1/2 tsp grnd cloves
- 1/4 tsp grnd nutmeg
- 1 tsp curry pwdr
- 1/4 tsp cayenne pepper
- 4 x Macoun apples peeled, cored, and minced
- 2/3 c. brandy
- 1/4 c. honey Freshly-grnd black pepper to taste
Directions
- Heat oven to 35O degrees. In small bowl, whisk together lowfat sour cream, maple syrup, 2 Tbsp. water, and a healthy pinch of salt. Cover; chill.
- In another bowl, toss pumpkin seeds with 2 tsp. salt. Spread proportionately over baking pan. Toast in oven till seeds are golden brown and begin to pop, 7 to 10 min. Set aside.
- Butter 9- by 13- by 2-inch baking dish. Place squash, cut-side down, and 1/2 c. water in dish. Bake till tender, about 1 hour. Let cold 45 min. Remove seeds, peel, and set aside.
- In large stockpot over medium-high heat, heat butter. Add in onions, celery, and carrots; cook, stirring, till onions are translucent/soft, about 10 min. Add in brown sugar and spices; cook, stirring, 5 min. Add in apples and brandy, cook 10 min. Add in squash and 12 c. water; simmer 1 hour. Let cold 30 min.
- Puree in food processor till smooth. Add in honey, and salt and pepper to taste; pulse to combine. To serve, garnish with a dollop of maple cream, and sprinkle with the pumpkin seeds.
- Serves 8 to 10.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 8 servings | |
| Calories 448 | |
| Calories from Fat 303 | 68% |
| Total Fat 34.15g | 43% |
| Saturated Fat 14.74g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 68mg | 3% |
| Potassium 441mg | 13% |
| Total Carbs 19.89g | 5% |
| Dietary Fiber 3.7g | 12% |
| Sugars 12.9g | 9% |
| Protein 10.16g | 16% |
