Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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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. 

Holly Rudin Braschi
Recipe by Cooking Light March 2006

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in an electric slow cooker. Cover and cook on low for 8 hours or until squash is tender.

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  • 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.

Chef's Notes

For a vegan-friendly Instant Pot version of this flavorful curried squash soup, we simply swapped the chicken broth for vegetable stock (and skipped the sour cream garnish); and rather than using the slow cooker, we prepared the soup in the Instant Pot, setting it on high pressure for 6 minutes, otherwise following the recipe as written. 

Source

Grill Power

Nutrition Facts

107 calories; fat 0.5g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.1g; protein 2.7g; carbohydrates 25.2g; fiber 4.2g; iron 1.2mg; sodium 299mg; calcium 75mg.
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