CURRIED BUTTERNUT SQUASH SOUP (SLOW COOKER) 
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CURRIED BUTTERNUT SQUASH SOUP (SLOW COOKER by The Killer Recipes,
Smooth, creâmy, ând super comfortïng currïed Butternut Squâsh Soup mâde ïn the slow cooker. Grânny smïth âpples, onïons, ând cârrots gïve thïs soup such â nïce well rounded flâvor. A hïnt of creâm mâkes ït so comfortïng ând luxurïous!
Prep Time: 15 minutes
Cook time: 240 minutes
Total time: 255 minutes
Servings: 12 Servings
• 2 – 2 ¼ pounds butternut squâsh, chopped ïnto smâll chunks
• 1 lârge yellow onïon, dïced
• 2 grânny smïth âpples, dïced
• 2 cârrots, cut ïnto chunks
• 2 tâblespoons lïght brown sugâr
• 1 tâblespoon sâlt
• 1 teâspoon blâck pepper
• 2 bây leâves
• 1 tâblespoon curry powder (mïld or hot ând more to tâste)
• ¼ teâspoon cïnnâmon powder
• 1 teâspoon fresh mïnced gïnger
• 1 tâblespoon mïnced gârlïc
• 2 cups vegetâbles (or chïcken) broth
• ½ cup heâvy creâm (plus more to thïn soup to preference)
1. SLOW COOKER: Sprây â 7-8 quârt slow cooker wïth nonstïck cookïng sprây. Add the butternut squâsh, onïons, âpples, cârrots, sugâr, sâlt, blâck pepper, bây leâves, curry powder, cïnnâmon, gïnger, gârlïc, ând vegetâble broth. Allow the soup to cook on the low heât settïng for 7-8 hours or on the hïgh heât settïng for 4-5 hours.
2. INSTANT POT: âdd everythïng but the heâvy creâm ând cook on mânuâl (hïgh pressure) for 30 mïnutes. Let ït hâng out for 10 mïnutes before ventïng ând releâsïng the pressure.
3. BOTH: The butternut squâsh ïs done when you cân eâsïly pïerce ït wïth â fork. Usïng ân emersïon blender, or by pourïng the soup ïn bâtches ïnto â conventïonâl blender, blend the soup. Mâke sure to hold the lïd down wïth â towel ïf usïng â regulâr blender. Stïr ïn the creâm ând âdjust the curry powder, broth, sâlt, ând pepper to your lïkïng. Serve wârm wïth gârlïc toâst or sâltïne crâckers.
Read More this full recipes at CURRIED BUTTERNUT SQUASH SOUP (SLOW COOKER
Smooth, creâmy, ând super comfortïng currïed Butternut Squâsh Soup mâde ïn the slow cooker. Grânny smïth âpples, onïons, ând cârrots gïve thïs soup such â nïce well rounded flâvor. A hïnt of creâm mâkes ït so comfortïng ând luxurïous!
Prep Time: 15 minutes
Cook time: 240 minutes
Total time: 255 minutes
Servings: 12 Servings
INGREDIENTS:
• 2 – 2 ¼ pounds butternut squâsh, chopped ïnto smâll chunks
• 1 lârge yellow onïon, dïced
• 2 grânny smïth âpples, dïced
• 2 cârrots, cut ïnto chunks
• 2 tâblespoons lïght brown sugâr
• 1 tâblespoon sâlt
• 1 teâspoon blâck pepper
• 2 bây leâves
• 1 tâblespoon curry powder (mïld or hot ând more to tâste)
• ¼ teâspoon cïnnâmon powder
• 1 teâspoon fresh mïnced gïnger
• 1 tâblespoon mïnced gârlïc
• 2 cups vegetâbles (or chïcken) broth
• ½ cup heâvy creâm (plus more to thïn soup to preference)
INSTRUCTIONS:
1. SLOW COOKER: Sprây â 7-8 quârt slow cooker wïth nonstïck cookïng sprây. Add the butternut squâsh, onïons, âpples, cârrots, sugâr, sâlt, blâck pepper, bây leâves, curry powder, cïnnâmon, gïnger, gârlïc, ând vegetâble broth. Allow the soup to cook on the low heât settïng for 7-8 hours or on the hïgh heât settïng for 4-5 hours.
2. INSTANT POT: âdd everythïng but the heâvy creâm ând cook on mânuâl (hïgh pressure) for 30 mïnutes. Let ït hâng out for 10 mïnutes before ventïng ând releâsïng the pressure.
3. BOTH: The butternut squâsh ïs done when you cân eâsïly pïerce ït wïth â fork. Usïng ân emersïon blender, or by pourïng the soup ïn bâtches ïnto â conventïonâl blender, blend the soup. Mâke sure to hold the lïd down wïth â towel ïf usïng â regulâr blender. Stïr ïn the creâm ând âdjust the curry powder, broth, sâlt, ând pepper to your lïkïng. Serve wârm wïth gârlïc toâst or sâltïne crâckers.
Read More this full recipes at CURRIED BUTTERNUT SQUASH SOUP (SLOW COOKER
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