Good Recipes from Friendly Eaters
Curried Butternut Squash and Apple Soup
epicureselections.com
8 ounces soft tofu
1 medium onion, chopped
1 tablespoon olive oil
1 tablespoon curry powder
4 cups vegetable broth
1 medium butternut squash, cut into cubes
2 apples, peeled & cubed
salt & pepper
In a large soup pot, sauté onion in oil until clear. Add curry powder & cook for 1 minute. Stir in stock, squash & apples. Bring to a boil. Simmer, covered until squash & apples are fork-tender. In a blender (or food processor) puree tofu and soup in batches. Return to pot & season w/ salt & pepper.
Adapted from healthy.food.com.
| Print article | This entry was posted by Danielle on December 3, 2010 at 12:00 pm, and is filed under Appetizer, Soup. Follow any responses to this post through RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed. |
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