Curried Squash and Apple Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This make-ahead recipe keeps in the refrigerator for up to four days and up to two months in the freezer. For a main dish option, add cooked, diced chicken or turkey breast to the pot in the last 20 minutes of cooking. Serve garnished with a dollop of sour cream and chopped cilantro. Ingredients:
3 cups fat-free, lower-sodium chicken broth |
2 cups chopped onion (about 1 large) |
2 teaspoons minced garlic |
1 1/2 teaspoons grated peeled fresh ginger |
1 teaspoon red curry powder |
1/2 teaspoon salt |
1/2 teaspoon ground coriander |
1/2 teaspoon freshly ground black pepper |
3 cups cubed peeled butternut squash (2 pounds) |
2 cups diced peeled apple (2 medium) |
Directions:
1. Combine all ingredients in an electric slow cooker. Cover and cook on low for 8 hours or until squash is tender.
2. Place half of squash mixture in a blender, and process until smooth. Pour pureed mixture into a large bowl. Repeat the procedure with remaining squash mixture.
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