Slow Cooker Butternut Squash Soup with Curry and Ginger

Slow Cooker Butternut Squash Soup with Curry and Ginger

Slow Cooker Butternut Squash Soup (with curry and ginger)

Ingredients

  • 1 medium-large butternut squash; peeled seeded, and chopped into 1-inch pieces
  • 2- inch piece fresh ginger roughly chopped
  • 3 cloves garlic minced
  • 1 yellow onion chopped
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • salt and pepper to taste
  • 1 can 15 oz. coconut milk (make sure it’s unsweetened!)
  • 2-3 cups vegetable stock or chicken stock
  • Cilantro Greek yogurt, and/or roasted squash seeds to garnish (optional)

Instructions

  • Combine all ingredients (except for cilantro and yogurt) in a slow cooker.
  • Heat on low for 6-8 hours, or high for 3-4 hours, until squash is very tender.
  • Use an immersion blender to blend the soup to a smooth consistency. (alternatively, you can use a regular blender in batches to process the soup)
  • Garnish with cilantro and Greek yogurt (optional)

Source recipe and image credit

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