Curried Squash and Apple Soup

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)

Preparation

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.