Curried Squash & Apple Soup Recipe

Name: Curried Squash & Apple Soup
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings, 1 cup (250 mL) each
Ingredients: 2 Tbsp. butter; 1 onion, chopped; 1-1/2 tsp. curry powder; 1 butternut squash (3 lb./1.4 kg), peeled, chopped (about 8 cups); 2 Gala apples, peeled, chopped; 4 cups 25%-less-sodium chicken broth; 2 Tbsp. Heinz Apple Cider Vinegar; 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened

Ingredients

2 Tbsp. butter
1 onion, chopped
1-1/2 tsp. curry powder
1 butternut squash (3 lb./1.4 kg), peeled, chopped (about 8 cups)
2 Gala apples, peeled, chopped
4 cups 25%-less-sodium chicken broth
2 Tbsp. Heinz Apple Cider Vinegar
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened

PREP TIME 30m	COOK TIME 45m	TOTAL TIME 1h15m
YIELD 8 servings, 1 cup (250 mL) each

Instructions

Melt butter in large saucepan on medium heat.
Add onions; cook 4 min. or until crisp-tender, stirring occasionally.
Stir in curry powder; cook and stir 1 min.
Add squash, apples, broth and vinegar; stir.
Bring to boil; cover.
Simmer on medium-low heat 25 to 30 min. or until squash and apples are tender, stirring occasionally.
Cool slightly.
Process soup, in batches, in blender until smooth, Return to saucepan.
Add cream cheese; cook on medium-low heat 3 to 5 min. or until cream cheese is completely melted and soup is heated through, stirring constantly with whisk.