INGREDIENTS

  • 1/2 tablespoon unsalted butter
  • 1/2 tablespoon olive oil
  • 1/2 medium leek, chopped (about 1/2 cup)
  • 1/2 cup peeled, chopped Golden Delicious apple
  • 1/2 tablespoon Madras curry powder
  • 1/4 cup dry white wine
  • 1 1/2 (10-oz.) packages frozen cooked butternut squash, thawed
  • 2 cups unsalted chicken or vegetable stock
  • 1 tablespoon pure maple syrup
  • 2 1/4 teaspoons apple cider vinegar
  • 3/8 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 6 tablespoons plain 2% reduced-fat Greek yogurt
  • 1 tablespoon water
  • 1/4 cup julienne-cut Golden Delicious apple

INSTRUCTIONS

  1. Heat butter and oil in a saucepan over medium until butter melts. Add leek and chopped apple; cook 6 minutes, stirring occasionally. Stir in curry powder; cook 1 minute. Increase heat to medium-high. Add wine; cook 2 minutes or until liquid is reduced and slightly syrupy, stirring to scrape up browned bits. Add squash and stock to pan; bring to a boil. Reduce heat to medium-low, cover, and simmer 8 minutes or until apple and squash are very tender.
  2. Place half of the squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Cover opening in lid with a kitchen towel (to avoid splatters); blend until smooth. Repeat procedure with remaining half of squash mixture. Return soup to pan; stir in maple syrup, vinegar, salt, and pepper. Combine yogurt and 1 tablespoon water in a bowl. Divide soup among 2 bowls; top with yogurt mixture and julienne-cut apple.

RECIPE TIPS

Madras curry powder adds warmth and earthiness to the otherwise sweet butternut squash, apple, and maple syrup in the soup. It has a bit more heat than regular curry powder, though either can be used here. Frozen, precooked squash will save time; you can also roast 1 (1 1/2-lb.) peeled, diced butternut squash ahead and refrigerate for later in the week. We opt for a sweet, Golden Delicious apple to contrast the tangy Greek yogurt; you can also use a Fuji or Braeburn apple.
Makes 2 servings (serving size: 2 cups soup, 3 Tbsp. yogurt, and 2 Tbsp. apple)
322 calories
  • CARBOHYDRATE 51.0g
  • FIBER 5.0g
  • PROTEIN 13.0g
  • SODIUM 519.0mg
  • FAT 8.0g
  • SUGARS 20.0g