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