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slow-cooker curried butternut squash soup
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Total: 3 hours, 45 minutes
Author : Carolyn Casner
Ingredients
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Instructions
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Stir squash, broth, onion, curry powder, garlic powder and salt together in a 5-quart slow cooker. Cover and cook until the vegetables are very tender, 7 hours on Low or 3 1/2 hours on High. Turn off heat and stir in coconut milk and lime juice to taste. Puree with an immersion blender until smooth. Garnish with cilantro.
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