Recipes
Soups

1/4 lb. (1/2 stick) margarine
2 cups onion, chopped
1 rib celery
4 tsp. curry powder
2 medium butternut squash (about 2-1/2–3 lbs.) peeled, seeded, and cut into 1” cubes
3 medium apples—peeled, cored, and chopped
3 cups water (chicken stock or vegetable broth)
1 cup cider

• In a heavy kettle, combine onions, celery, margarine and curry powder.
• Cover and cook over low heat until vegetables are tender (10–15 minutes), stirring often.
• Add cubed squash, chopped apples, and liquid (water, stock or broth) and bring to a boil.
• Reduce heat and simmer 20–30 minutes or until squash and apples are cooked thoroughly.
• Strain liquid and set aside.
• Puree the apple-squash mixture with one cup of the strained liquid.
• Add cider and remaining liquid to reach desired consistency.
• Season to taste with salt, pepper.
• Garnish with grated apple, yogurt or low fat sour cream.
• Makes 8 to 10 servings.

This is an official 5 A Day recipe.
Recipe provided by the Apple Growers of New Hampshire.
Nutritional Analysis Per Serving: Calories, 154; Fat, 5 g; Cholesterol, 0 mg; Fiber, 5 g; Sodium, 65 mg; percent calories from fat, 29%.