Source: dLife

A southern version of a healthy dish made with butternut squash, apples and curry.

Servings

1 tbsp butter
1 large onion , chopped
2 lb butternut squash , peeled and diced
1 large apples , diced
3 tbsp whole wheat flour
1.5 tsp curry powder
0.12 tsp ground nutmeg
28 oz low sodium vegetable broth
1.25 cup whole milk
3 tbsp grated orange peel
0.25 tsp white pepper
0.25 cup chopped parsley , optional
1 tbsp grated orange peel , optional

1 In large saucepan, melt butter over medium heat. Add onion and sauté until tender, about 5 minutes.
2 Add squash and apple. Sauté an additional 5 minutes.
3 Add flour, curry powder, and nutmeg. Cook 5 more minutes, stirring constantly.
4 Slowly stir in broth, milk, orange zest, orange juice, and white pepper. Cover and simmer 20 minutes.
5 In blender or food processor, purée soup, until smooth, in small batches. Garnish soup with parsley and orange zest, if desired.