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?

Stumble It!