Curried Squash and Apple Soup

Curried Squash and Apple Soup
Photo by Becky Luigart-Stayner

Ingredients

  • 3 cups fat-free, less-sodium chicken broth
  • ½ teaspoon freshly ground black pepper
  • 2 pounds cubed peeled butternut squash (3 cups)
  • 2 cups chopped onion (about 1 large)
  • 1 ½ teaspoons grated peeled fresh ginger
  • 1 teaspoon salt
  • ½ teaspoon ground coriander
  • + 3 more ingredients
    • 1 teaspoon red curry powder
    • 2 medium apples, cored, peeled, and diced (1 pound, 2 cups)
    • 2 teaspoons bottled minced garlic

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.

View full recipe at My Recipes

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