Got To Be NC
Recipe by: Lisa Prince

Butternut Squash Soup (Slow cooker recipe)

Select a squash that has a hard tough rind and is heavy in size.  Also, for easier peeling, microwave the squash for 3 minutes.

Servings: 4
Cook Time: Prep Time: 15 minutes; Total Time: 15 minutes plus 8 hours
Meal Type: Entree
NC Ingredients: Butternut Squash, Apple

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Ingredients

1
large butternut squash (about 3 lbs.), peeled, seeded and cut into 1-inch pieces
1
large apple, peeled, cored and cut into 1-inch pieces
1
large onion, cut into 1-inch pieces
2
teaspoons curry
1/2
teaspoon salt
1/8
teaspoon white pepper
3
½ cups chicken broth
1/2
cup canned coconut milk (not cream of coconut) – usually found with the Asian food
3
Tablespoons packed brown sugar
1
small red apple, coarsely chopped, unpeeled if desired as garnish

Directions

Spray 4 to 5 quart slow cooker with cooking spray or line with a slow cooker liner.  Toss the squash, apple, onion, curry, salt and white pepper in the slow cooker and pour the chicken broth over the mixture. Cover and cook on low for 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 the remaining soup mixture, in batches until all the soup is smooth and combined.  Or you can blend the soup with a submersible blender.

Increase heat to high. Cover and cook 10-15 minutes longer or until hot.  Serve topped with chopped apple.