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slow-cooker curried butternut squash soup

4.5

(4)

www.eatingwell.com

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Total: 3 hours, 45 minutes

Author : Carolyn Casner

Ingredients

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1 medium butternut squash (2-2 1/2 pounds), peeled, seeded and cubed (about 5 cups)3 cups "no-chicken" broth or vegetable broth1 medium onion, chopped4 teaspoons curry powder½ teaspoon garlic powder¾ teaspoon salt1 (14 ounce) can coconut milk1-2 tablespoons lime juice, plus wedges for servingChopped fresh cilantro for garnish

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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.