Tuesday, September 06, 2011

Butternut Squash Soup in the slow cooker

I used my big slow cooker, the 6 qt model, for this soup. One butternut squash yields a lot of squash! I may need to freeze some of the soup for later.

Ingredients:
1 large butternut squash (about 4 lb), peeled, seeded, and cut into pieces
(estimated amount: 10 cups)
1 large apple, peeled, cored, cut into 1-inch pieces
1 medium white onion, diced
1 large carrot, peeled, diced
2 teaspoons curry powder
1/2 teaspoon sea salt
1/8 teaspoon white pepper
3 1/2 cups chicken broth or chicken stock
1 Tablespoon minced fresh ginger root
1/2 cup sweetened condensed milk
3/4 cup packed brown sugar

Directions:
Spray slow cooker with non-stick spray. In cooker, toss squash, apple, onion, carrot, curry powder, salt, and white pepper. Pour broth over vegetable mixture.
Cover; cook on low for 8-10 hours or on high for 4-5 hours.
Use immersion blender or remove small amounts of soup (3 cups at a time) into blender to blend until smooth. Add milk and brown sugar while blending.
Turn heat setting to high. Cover; cook for another 30 minutes.

Serve. Enjoy.

The question remains: how will I prepare the hybrid?

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2 Comments:

Blogger debra said...

Sounds easy and delicious. For my vegan daughter, I think I'll substitute veggie broth for the chicken, and coconut mild for the dairy.

9/06/2011 8:45 AM  
Blogger debra said...

This comment has been removed by the author.

9/06/2011 8:46 AM  

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