I threw a small butternut squash in the slow cooker this week and after one meal we had some left over cooked squash. I wanted to do something interesting with it. After some research of recipes on the web it sounded like a curried soup seemed inviting and fit the bill with what I had in the pantry.
I only had 2 cups of left over squash and a 1/2 jar of unsweetened applesauce which worked out perfectly for 2 servings of soup.
- 2 cups cooked, skinned and mashed butternut squash
- ½ cup unsweetened applesauce
- 1½ cup no-fat, low sodium chicken stock
- 1 tsp extra virgin olive oil
- ⅛ tsp celery salt
- ¼ tsp onion powder
- ½ tsp curry powder
- ½ tsp crushed garlic
- 1 bay leaf
- ¼c low fat shredded cheese (three cheese mix)
- In a medium sauce pan, heat the following ingredients until pot starts to boil: stock, oil, celery salt, onion powder, garlic, bay leaf and curry.
- In a small mixing bowl combine squash and applesauce.
- Add squash mixture to boiling stock and simmer uncovered on med heat for 15 mins. stirring often. Aroma from curry should start happening soon.
- After 15 mins., reduce heat to low and simmer an additional 15 mins. stirring often.
- Remove pan from heat. Add ¼ cup shredded cheese and stir well. Using a hand mixer, blend the mixture to desired consistency on low setting.
- Serve immediately and enjoy! You can top with oyster crackers or additional cheese if desired.