Butternut Apple Bisque

Recipe Information
Total Time: 45 minutes | Servings: 6

If there's such a thing as autumn in a bowl, this is it. Rich, creamy butternut squash, tart Granny Smith apple, and a dash of curry, and you've got a warm, spicy dish that's sure to be a hit as an appetizer or a meal all by itself.

Ingredients

• 1 medium onion, diced
• 1 tablespoon butter or vegetable oil
• 1 tablespoon curry powder (or more, to taste)
• 1 butternut squash, about 1 1/2 pounds, seeded, peeled, and cubed
• 1 Granny Smith apple, cored, peeled, and cubed
• 5 cups low-sodium vegetable stock
• Sea salt to taste

Preparation

1. In a 4-quart pot, heat the butter or oil and sauté the onion over medium heat until soft, about 5 minutes.
2. Add curry powder and sauté 3 more minutes, being careful not to burn.
3. Add squash, apple, and vegetable stock to the pot and bring to a boil.
4. Reduce to a simmer, cover, and cook 20-30 minutes, or until the squash is tender.
5. Puree the soup in a food processor or blender and salt to taste.

Tips & Notes

For some extra spice, add 1 tablespoon of ginger, peeled and chopped, to the pan at the same time as the onions, or add chopped candied ginger as a garnish before serving.

Nutritional Information     

116 calories, 3 g. fat, 5 mg. cholesterol, 52 mg. sodium, 22 g. carbohydrate, 5 g. fiber, 2 g. protein