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
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Steps
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.
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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.
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