Butternut Squash Soup
- 6 cup(s) reduced-sodium chicken broth
- 3 pound(s) uncooked butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 medium uncooked leek(s), cleaned and sliced (white and light green parts only)
- 1 medium uncooked parsnip(s), peeled and cut into 1/2-inch slices
- 1 medium fresh apple(s), Granny Smith variety, peeled, cored, and chopped
- 1/4 cup(s) fat-free half-and-half
- 1 1/2 tsp curry powder
- 1/2 tsp table salt
- 2 Tbsp chives, fresh, chopped
- Bring the broth to a boil over medium-high heat in a large saucepan. Add the squash, leek, parsnip, and apple; return to a boil. Reduce the heat and simmer, partially covered, until the squash is soft enough to mash easily, about 25 minutes.
- Remove the pan from the heat; let the mixture cool for a few minutes. Transfer the mixture in batches to a food processor or blender and puree. Return the soup to the pan. Stir in the half-and-half, curry powder, and salt; return to a simmer. Remove from the heat and stir in the chives. Yields 1 1/3 cups per serving.
To peel the squash, cut in half crosswise, separating the narrow top part of the squash from the round bottom part. This step makes it easier to handle the squash. Remove the seeds then, using a very sharp, sturdy vegetable peeler or a sharp knife, cut the skin away from the squash. You can substitute pumpkin for the butternut squash if you like.