|1||butternut squash, 2 1/2 lbs (1.1 kg) (6 cups/1.5 L cubed)|
|2||large, sweet apples such as Fuji or Honeycrisp|
|2||tbsp (30 mL) butter|
|1/4||cup (50 mL) plus 2 tbsp (30 mL) packed dark brown sugar|
|1 1/2||tbsp (22 mL) curry powder|
|6||cups (1.5 L) chicken or vegetable stock|
|1||container (8 oz/250 g) mascarpone cheese|
|2||tsp (10 mL) salt|
|Sour cream and snipped fresh chives (optional)|
Yield: 8 servings (12 cups/2.8 L)
Nutrients per serving: (1 1/2 cups/375 mL): Calories 310, Total Fat 16 g, Saturated Fat 9 g, Cholesterol 45 mg, Carbohydrate 39 g, Protein 8 g, Sodium 950 mg, Fiber 5 g
U.S. Diabetic exchanges per serving: 1 starch, 1 1/2 fruit, 1/2 high-fat meat, 2 fat (2 1/2 carb)
Cook's Tips: The serrated blade of the Serrated Peeler makes peeling this squash simple. Using long strokes peel away several layers per area until you see the bright orange flesh.
For an elegant garnish, place sour cream into a resealable plastic bag. Twist bag and secure with Twixit! Clip. Trim the corner of the bag and pipe sour cream over the soup using a swirling motion.