Here’s how to make Butternut Squash Soup.
Prepare & add to a large soup pot or Crock Pot:
1 large (3 lb) butternut squash, cubed. (soften it in the microwave for ease of peeling)
1 medium leek, cleaned and sliced
1 parsnip, peeled and sliced
1 granny smith apple, chopped
6 cups low sodium Chicken Broth
Bring to boil, simmer until soft.
Then mash it up with a potato masher, and whip it with a hand-held mixer until it’s creamy looking.
1/4 cup plain yogurt
1 1/2 tsp curry powder
Return to simmer.
Serve with chives or chopped green onions
and a dollop of sour cream.
soup from photos.com #140392599