Photo by: Becky Luigart-Stayner
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.
Cooking Light MARCH 2006
Combine all ingredients in an electric slow cooker. Cover and cook on low for 8 hours or until squash is tender.
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.
This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012
Go to full version of
Curried Squash and Apple Soup recipe
