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Butternut Squash Soup

1 cup finely-chopped onions
1 butternut squash - (abt 3 lbs) -- peeled, cubed
4 cups defatted chicken broth
1 1/2 cups Mott's Natural apple sauce
1/2 teaspoon salt
1/4 teaspoon freshly-ground white pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon curry powder
1/4 teaspoon ground coriander


Spray large saucepan or Dutch oven with nonstick cooking spray; heat over medium heat until hot. Add onions; cook and stir about 5 minutes or until transparent. Add squash, chicken broth, apple sauce, salt, pepper, nutmeg, cloves, curry powder and coriander.


Increase heat to high; bring mixture to a boil. Cover; reduce heat to low. Simmer 10 to 15 minutes or until squash is fork-tender, stirring occasionally.


In food processor or blender, process soup in small batches until smooth. Return soup to saucepan. Cook over low heat 5 minutes or until hot, stirring occasionally. Refrigerate leftovers.


Microwave Directions: In large microwave-safe bowl, combine onions, squash, chicken broth, apple sauce, salt, pepper, nutmeg, cloves, curry powder and coriander. Cover; cook at High (100% power) 15 minutes or until squash is fork-tender, stirring once.


In food processor or blender, process soup in small batches until smooth. Return soup to bowl. Cover; cook at High 3 minutes or until hot. Refrigerate leftovers.


This recipe yields 8 servings.


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