Curried Butternut Squash Soup

Ingredients
2 tsp EVOO
1 c leek, thinly sliced *
1 T curry powder
1 T brown sugar **
3/4 tsp ground cumin
1/4 tsp ground red pepper
5 garlic cloves, chopped
6 c butternut squash (about 3 lbs), seeded & chopped
6 c water
4 c Granny Smith apple (about 1 lb), cored & chopped
1/3 c whipping cream
3/4 tsp salt
2/3 fresh cilantro, minced (optional)

Directions

1. Heat oil in 2 qt pot. Add leek & next 5 ingredients (through garlic).


2. Cook 2 min, stirring frequently.


3. Add squash, water, and apple. Bring to boil.


4. Cover, reduce heat, & simmer 25 min or until squash & apple are fork-tender.


5. Puree soup using immersion blender.


6. Stir in cream & salt.


7. Cook 1 minute or until heated through.


8. Sprinkle each serving with cilantro.

* May substitute combination of shallot and green onion.
** May substitute Splenda Brown Sugar. Be careful about measurement. It is not 1:1.

Yield 10 servings (1 c each)

Nutritional info Cal 139, Fat 4.3g (sat 2g), Protein 2g, Chol 11mg, Calcium 87mg, Sodium 188mg, Fiber 6g, Iron 1.5mg, Carb 26.5g

From Cooking Light