Curried Butternut Squash Apple Soup Crock Pot Recipes

CURRIED BUTTERNUT SQUASH & APPLE SOUP - CROCK POT

Steps:

• In a skillet, melt butter over medium heat.
• Add onions& celery and cook for 2 to 3 minutes, until the vegetables are translucent.
• Add curry powder and ginger and cook for 5 to 6 minutes longer over low heat, until veggies are softened and spices are fragrant.
• Place butternut squash, apples, and rice in slow cooker (in that order).
• Add veggie mixture from skillet.
• Add chicken stock, salt and pepper.
• Cook on high for 1 hour, then reduce to low temperature and cook 5 additional hours.
• Puree the soup to a completely smooth texture with hand blender or blender.
• Enjoy!

CURRIED BUTTERNUT SQUASH SOUP

Steps:

• Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until softened and browned, 10 to 15 minutes.
• Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer until squash is tender, about 15 minutes. Remove from heat. Stir half-and-half and honey into squash mixture.
• Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Ladle soup into serving bowls and top with a dollop of sour cream.

CURRIED BUTTERNUT APPLE SOUP

Steps:

• In a heavy kettle, combine onions, celery, butter, and curry powder. Cover and cook over low heat until vegetables are tender (10 to 15 minutes), stirring often.
• Add cubed squash, chopped apples, and stock, and bring to a boil. Reduce heat, and simmer 20 to 30 minutes or until squash and apples are cooked thoroughly.
• Strain liquid and set aside.
• Puree the apple-squash mixture with one cup of the strained liquid. Add cider and remaining liquid to reach desired consistency.
• Optional: Garnish with grated apple, yogurt, or low-fat sour cream.