Lunch: Slow-Cooker Curried Squash Soup

The mellow flavors of a creamy, golden squash soup shine when topped with pieces of sweet juicy apple. Enjoy Pillsbury® artisan dinner rolls on the side!

Ingredients

1 large butternut squash (about 4 lb), peeled, seeded and cut into 1-inch pieces (about 10 cups)
1 large apple, peeled, cut into 1-inch pieces (about 1 3/4 cups)
1 large onion, cut into 1-inch pieces (about 2 cups)
2 teaspoons curry powder
1/2 teaspoon salt
1/8 teaspoon white pepper
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup canned coconut milk (not cream of coconut)
3 tablespoons packed brown sugar
1 small red apple, unpeeled, coarsely chopped (about 1 cup), if desired

Instructions

Spray 4- to 5- quart slow cooker with cooking spray. In cooker, toss squash, apple, onion, curry powder, salt and white pepper. Pour broth over vegetable mixture.
Cover; cook on Low heat setting 8 to 10 hours.
Pour about 3 cups of the soup mixture into blender; add coconut milk and brown sugar. Cover and blend until smooth; return to cooker. Blend remaining soup mixture, in 2 more batches of 3 cups each, until smooth; return to cooker.
Increase heat setting to High. Cover; cook 10 to 15 minutes longer or unto hot. Serve topped with chopped apple.

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