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.
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)
How to Make It
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
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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