Curried Squash Soup

(1)
  1 reviews
  • 10|min prep time
  • 20|min total time
  • 9 ingredients
  • 5 servings

1
tablespoon olive oil or butter
1
medium onion, chopped (1/2 cup)
1
clove garlic, finely chopped
1 3/4
cups Progresso™ reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth
1/4
cup apple juice
2
boxes (10 oz each) Cascadian Farm® frozen organic winter squash, thawed
2
teaspoons curry powder
1/2
teaspoon coarse salt (kosher or sea salt)
1/4
cup half-and-half

Directions

  1. 1 In 4-quart saucepan, heat oil over medium heat. Cook onion and garlic in oil 3 to 5 minutes, stirring frequently, until tender.
  2. 2 Stir in broth, apple juice, squash, curry powder and salt. Heat to boiling, stirring occasionally. Simmer uncovered 5 minutes, stirring occasionally.
  3. 3 Stir in half-and-half. Cook 3 to 5 minutes, stirring occasionally, just until hot (do not boil).

Notes

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Tips

Nutrition Information

Recipe Step Photos

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