Curried Squash Soup

You may be surprised to find half-and-half in this recipe, but its used sparingly. There’s jus enough added to give the soup a velvety finish. 5 servings

1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, finely chopped
1 3/4 cups reduced-sodium chicken broth or vegetable broth, such as Health Valley fat-free chicken broth, or Health Valley fat-free vegetable broth
1/4 cup of apple juice
2 teaspoons curry powder
1/2 teaspoon coarse salt
1/4 cup half-and-half
Two 10-ounce boxes frozen winter squash, such as Cascadian Farm organic winter squash, thawed

In a 4-quart saucepan, heat the olive oil over medium heat. Cook the onion and garlic in the oil for 3 to 5 minutes, stirring frequently, until tender.

Stir in the broth, apple juice, squash, curry powder, and salt. Heat the mixture until it boils, stirring occasionally. Simmer, uncovered, for 5 minutes, stirring occasionally, until hot (do not boil). Serve in individual bowls.

Per serving, about: Calories 105, Protein 2 g, Carbohydrate 15 g, Dietary Fiber 2 g, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 5 mg, Calcium 41 mg, Sodium 231 mg.