Curried Squash Soup

Name: Curried Squash Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 9 serving(s)
Ingredients: 1 large butternut squash, peeled, seeded and cut into 1 inch pieces; 2 teaspoons curry powder; 1 large onion, cut into 1 inch pieces; 1 large red apple, peeled, cut into 1 inch pieces; 1/2 teaspoon salt; 1/8 teaspoon white pepper; 3 1/2 cups chicken broth; 1/2 cup coconut milk (not cream of coconut); 3 tablespoons brown sugar; 1 small red apple, coarsely chopped, if desired

Submitted by ghsdiverpimpn

"This recipe is so delicious. The most creamy and filling bisque that I have ever had. The recipe is from Pillsburry's Casseroles and slow cooker book. Please try this, you will be glad you did."

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Ready In:: 8hrs 15mins
Ingredients:: 10
Serves:: 9

ingredients

1 large butternut squash, peeled, seeded and cut into 1 inch pieces
2 teaspoons curry powder
1 large onion, cut into 1 inch pieces
1 large red apple, peeled, cut into 1 inch pieces
¹⁄₂ teaspoon salt
¹⁄₈ teaspoon white pepper
3 ¹⁄₂ cups chicken broth
¹⁄₂ cup coconut milk (not cream of coconut)
3 tablespoons brown sugar
1 small red apple, coarsely chopped, if desired

directions

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