This was a delicious weeknight soup. I had forgotten it was a slow-cooker meal, so I made it on the stovetop, cooking everything until tender and blending it as directed (I did add a bit more broth to the first batch in the blender to help it purée more easily.) I made it as directed except for using a yellow curry powder,and was surprised at its underlying heat- not overwhelming but there. The flavors blended really well, with no one ingredient predominating. This was a great use for yummy butternut squash. (It would also be great for vegetarians if made with vegetable stock.) I garnished with plain yogurt and served with some naan. It was easy and quick to prepare, quite filling, and the leftovers can be frozen for another meal- wonderful.
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