Apple Butternut Squash Soup
- 2 (18.3-ounce) boxes butternut squash soup (recommended: Campbell's Select)
- 1 cup cinnamon applesauce
- 2 tablespoons ketchup
- 2 teaspoons curry powder
- 1 teaspoon pumpkin pie spice
- Plain yogurt or sour cream
In a medium saucepan, over medium-high heat, stir together all ingredients except yogurt or sour cream. Bring to boil. Reduce heat and simmer for 5 minutes.
Serve hot with a dollop of plain yogurt or sour cream.
Recipe courtesy of Sandra Lee, 2007
Recipe courtesy of Food Network Kitchen