I love making (and eating) this Curried Butternut
Squash Soup that my friend Sue Quick shared with me years ago. It's healthy, easy, and super tasty. And it's perfect for a crisp fall day!
3 T. margarine or butter
2 large onions, sliced
1 T. curry powder
2 large butternut squashes (3 1/2 pounds) peeled, seeded, cut into 1/2 inch
cubes
2 cans (14 1/2 ounces each) chicken broth
1/2 t. salt
2 1/4 cups water
Melt 2 T marg/butter over med. heat. Add onions and cook 20 min.
until golden and tender, stirring occasionally. Add curry and remaining 1 T.
marg/butter and cook 1 min., stirring. Add squash, broth, salt and water. Bring
to boiling. Reduce heat, cover and simmer until squash is very tender...at
least 20 min. In blender (I use immersion blender) at low speed, blend squash
mixture in small batches until very smooth. Return blended soup to pot. Heat
through. Makes about 12 cups. 95 calories per cup! (c: