Curried Butternut Squash Soup
Curried Butternut Squash Soup recipe from Crock-Pot® 5 Ingredients or Less cookbook (item # 2275100) Makes 6 to 8 servings Prep Time: 15 minutes Cook Time: low 5 to 5-½ hours, high 4 hours
2 pounds butternut squash, rinsed, peeled, cored and chopped into 1-inch cubes
1 firm crisp apple, peeled, cored and chopped
1 yellow onion, chopped
5 cups chicken broth
1 tablespoon curry powder
¼ teaspoon ground cloves
Salt and black pepper
¼ cup chopped dried cranberries (optional)
1. Place squash, apple and onion in CROCK-POT® slow cooker.
2. Combine broth, curry powder and cloves in small bowl; stir to blend. Pour mixture into CROCK-POT® slow cooker. Cover; cook on LOW 5 to 5-½ hours or on HIGH 4 hours.
3. Pour soup in batches into food processor or blend; process to desired consistency. Season with salt and pepper. Garnish with cranberries.