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Ingredients
- 3 pounds butternut squash
- 3 leeks
- 3 small tart apple (peeled, chopped)
- ¼ cup olive oil
- 1 Tbsp spicy curry powder
- 6 cups low-sodium/low-fat chicken broth
- 1½ cups apple cider
Directions
- Peel and chop butternut squash and cut into cubes. Wash and chop leeks. Peel, core and chop apples.
- Saute squash, leeks, and apple in oil until leeks start to get soft. Add curry powder and cook for 2-3 minutes.
- Add chicken stock and cider and cook until vegetables are very tender.
- Use hand-held or upright blender to puree soup until desired consistency. Adjust seasonings to taste.