Ingredint:
1 tbsp olive oil or butter
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 3/4 cups progresso reduced sodium chicken broth (from 32-oz carton)
1/4 cup apple juice
4 cups butternut squash
2 tsp curry powder
1/2 tsp coarse (kosher or sea) salt
1/4 cup half and half
Method:
In 4-quart saucepan, heat oil over medium heat. Add onion and garlic; cook 3 to 5 minutes, stirring frequently, until tender.
Stir in broth, apple juice, squash, curry powder and salt. Heat to boiling, stirring occasionally. Simmer uncovered 5 minutes, stirring occasionally.
Stir in half-and-half. Cook 3 to 5 minutes, stirring occasionally, until hot.
1 tbsp olive oil or butter
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 3/4 cups progresso reduced sodium chicken broth (from 32-oz carton)
1/4 cup apple juice
4 cups butternut squash
2 tsp curry powder
1/2 tsp coarse (kosher or sea) salt
1/4 cup half and half
Method:
In 4-quart saucepan, heat oil over medium heat. Add onion and garlic; cook 3 to 5 minutes, stirring frequently, until tender.
Stir in broth, apple juice, squash, curry powder and salt. Heat to boiling, stirring occasionally. Simmer uncovered 5 minutes, stirring occasionally.
Stir in half-and-half. Cook 3 to 5 minutes, stirring occasionally, until hot.
