Slow-Cooker Curried Squash Soup

large butternut squash (about 4 lb), peeled, seeded and cut into 1-inch pieces (about 10 cups)

large apple, peeled, cut into 1-inch pieces (about 1 3/4 cups)

large onion, cut into 1-inch pieces (about 2 cups)

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)

tablespoons packed brown sugar

small red apple, unpeeled, coarsely chopped (about 1 cup), if desired

Hide Images

1

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.
2

Cover; cook on Low heat setting 8 to 10 hours.
3

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.
4

Increase heat setting to High. Cover; cook 10 to 15 minutes longer or unto hot. Serve topped with chopped apple.

Be sure to use canned coconut milk in this recipe, not cream of coconut. Canned coconut milk is not sweetened; cream of coconut is sweetened and usually used in desserts and drinks.
When selecting butternut squash, look for those that have hard, tough rinds and are heavy for their size. Peeling the squash will be easier if you first microwave it on High for 3 minutes.

Nutrition Information

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.