Calories: 124kcal
Equipment
- casserole
- Cutting board
- Chef knife
- vegetable peeler
- food processor
- hand held immersion blender
- 4 qt pot
- Wooden spoon
- measuring cup
- measuring spoons
Ingredients
- 1 medium butternut squash, 5½ c cubed
- 1 medium onion, about 3/4 c chopped
- 1 large clove garlic or 2 smaller cloves
- 1 individual serving of unsweetened applesauce, I use Motts
- 2 tsp extra light olive oil, I use Bertolli
- 32 oz unsalted chicken broth, I use Swansons
- 1½ tsp curry powder
- ½ tsp tumeric
- ½ c dehydrated potato flakes, I use Hungry Jack or Idahoan. See note at end.
- ¼ c low fat milk, or similar product
- 3-4 shakes of black pepper
- salt to taste, I used ¾ t
Instructions
Preparing the Butternut Squash
- Peel and remove the seeds from the butternut squash. Cut the squash into cubes.
- Microwaved the cubed squash for 6 min on high or until soft. You can do this as one big batch or split up into 2 batches.
- Transfer the cooked butternut squash cubes to a food processor and puree. Set aside.
Preparing the Soup Base
- Chopped the onion and mince or finely chop the garlic.
- Put the olive oil in the pot and heat. Add the onion and saute until it is translucent.
- Add the curry powder and tumeric to the onion and stir. Add the minced garlic and saute for a few seconds until it is soften and aromatic.
- Add the chicken broth to the pot and stir.
- Add the pureed butternut squash and the applesauce to the pot and stir. Add the black pepper and salt to taste. Note the flavor intensifies overnight so take that into account if you think the soup needs more curry powder.
- Simmer for 10 to 15 min in a covered pot. You are looking to thoroughly heat the soup.
- Add the dehydrated potato flakes to the soup and mix thoroughly. Add in the milk and stir to blend.
- Run an immersion blender through the soup to puree the bits of onion and finish and smooth it out.
- Serve the soup. Leftovers refrigerate well and will keep 4-5 days.
Notes
I originally used to thicken my soups with a cornstarch and water slurry. While it did thicken the soup, I could never get it to the thickness I really wanted.
During covid my neighbor put me onto using a peeled, cooked mashed russet potato as a thichening agent in soup. We are not big potato eaters in my house and after tossing a fair amount of potatoes out that went bad before they were used, I hit on the idea of using dehydrated potato flakes. I have used both methods and they both give good results and are superior to cornstarch, in my opinion.
Serving size is dependent on the size of your bowls and how much you fill them. I get 6 bowl fulls from this recipes. My bowls hold 8 oz.
Nutrition
Serving: 1c | Calories: 124kcal | Carbohydrates: 25.1g | Protein: 3.7g | Fat: 1.8g | Saturated Fat: 0.3g | Sodium: 336.8mg | Fiber: 3.1g
Tried this recipe?Let us know how it was!
