logo leaf

Harvest Moon Squash Soup

  twitter   facebook  delicious   digg   Follow Me on Pinterest 




Contributed by Organic Valley Family of Farms

Give thanks for the season's organic harvest and warm up to a farm fresh favorite soup!

Prep Time:  1:00
Servings:  4

Ingredients:
1/2 medium onion - chopped
1/4 cup shallots - minced
1 cup carrots - grated
3 cups butternut squash - seeded, peeled, and cut into 1 inch pieces
1 tablespoon Organic Valley Salted Butter
1/2 bay leaf (remove prior to service)
1 large apple (Granny Smith or tart baking apple - peeled and chopped)
1/2 teaspoon curry powder (or to taste)
water (as needed for thinning soup)
2 cups low-salt chicken broth (organic, can substitute vegetable broth)
1/4 cup Organic Valley Sour Cream (or to taste)

Instructions:
In a heavy saucepan over medium heat, sauté onion, shallots, grated carrots, and bay leaf in butter until veggies are softened. Add the (seeded, peeled and chopped) squash and apple, low-salt chicken broth, and 1/2 cup of water. Add curry, salt and pepper to taste. Simmer for 45 minutes, or until squash is tender.

In a blender (or use a hand blender), puree the soup in batches, transferring pureed soup to a clean saucepan, and add enough additional water to thin soup to desired consistency. Top each bowlful with a dollop of sour cream and enjoy with a hearty whole-grain bread.

Nutrition Information:
111 Calories, 2g Fat (11.1% calories from fat), 7g Protein, 25g Carbohydrate, 4g Dietary Fiber, 1mg Cholesterol, 38mg Sodium.

 

*Vegetarian, *Gluten-Free