Ingredients

4 cups canned chicken broth, undiluted

1 small butternut squash, peeled, seeded, and cubed

1 small apple, cored, peeled, and quartered

1 cup chopped onion

3 Tablespoons long-grrain rice, uncooked

1/2 teaspoon sugar

1/2 teaspoon curry powder

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup evaporated skimmed milk

Preparation

  1. Combine first 9 ingredients in a saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until squash is tender.

  2. Transfer mixture, in batches, to container of an electric blender or food processor; cover and process until smooth. Return soup to saucepan; stir in milk. Cook over low heat until thoroughly heated, stirring often.