Curried Apple and Butternut Squash Soup

Ingredients

• 1-1/2 cups chopped DOLE® Onions 
• 1/3 cup chopped DOLE Carrots 
• 1/3 cup chopped DOLE Celery 
• 1 tablespoon almond oil 
• 2 1/2 cups peeled 1″ pieces butternut squash 
• 1 DOLE Red Apple, cored and diced, divided 
• 1 tablespoon chopped DOLE Cilantro 
• 1 1/2 teaspoons curry powder 
• 3 cups vegetable broth 
• 3/4 cup nonfat plain yogurt 
• 3/4 cup diced extra firm tofu

Directions

1. Saute onions, carrots, and celery in oil in large stockpot over medium-high heat, stirring frequently, about 5 minutes.

2. Add squash, three-quarters of the apple, cilantro and curry powder. Cook 5 to 8 minutes; add broth and bring to a boil. Simmer an additional 10 minutes or until vegetables are tender. Cool slightly.

3. Place soup in batches in blender or food processor. Cover; blend until smooth. Return to stockpot.
4. Stir in yogurt until blended. Add tofu and remaining apple; heat through.