- In a large stockpot heat butter over medium heat. Add onion; cook until soft, about 3 minutes. Stir in squash and apple. Add broth, curry powder, salt and pepper; bring to boiling.
- Reduce heat; cover and simmer 25 minutes or until squash is soft and tender, stirring occasionally. Remove from heat and let cool 5 minutes.
- Place cooled squash mixture in a blender (in batches, if needed); blend to a smooth puree.
- Return pureed squash mixture to pot. Stir in cream; heat through. Sprinkle with toasted coconut, if desired, and serve.
View all nutritional information
Calories 102, Calories Fat 28, Total Fat 3g, Saturated Fat 1g, Cholesterol 8mg, Sodium 391mg, Carbohydrate 18g, Protein 3g
|Calories (fat) extra||27|
|Total Fat (extra)||5|
|Saturated Fat (extra)||9|
|Vitamin C (extra)||44|