This is actually one of the very first Dukan recipes I ever experienced. One of my old co-workers decided to start Dukan after I did and she made me this soup before I left. Total sweetie. I enjoyed it so much I have made it for myself a few times now (and will be making it again this weekend actually).
I bring it to work in mason jars and have a bowl with my lunch every day. Really yummy soup.
I never knew I liked butternut squash. So delish!
1 butternut squash, seeds removed, peeled, and cut into large chunks
1 large yellow onion, chopped
1 apple, peeled, seeds and core removed
3 quarts low-sodium chicken broth
Salt and pepper
1 tbsp curry powder
1/2 cup ff sour cream or ff plain yogurt
The last few times I made this recipe I used sour cream, the next time I will use yogurt. If there is a significant change in taste I will let you know.
Put the squash, onion, apple, and chicken broth in a large pot and cook for 20 to 30 minutes.
Puree the soup in batches in a blender and return to the pot.
Add the salt, pepper, and curry powder and mix in the sour cream or yogurt until thoroughly combined.
I found the sour cream gets a little clumpy and I have to blend it again once it is added, more for aesthetic reasons really.
The soup can be served hot or cold, make sure when reheating to not allow the soup to boil.