- 1 large butternut squash, peeled and cut into 1" cubes
- 6 cups vegetable broth
- 3-4 apples, peeled and sliced
- 2 cups onion, chopped
- 1/4 cup white rice, cooked
- 1/4 cup celery, sliced thinly
- 2 tbsp butter
- 1 tbsp curry
- 1/2 tsp ginger
- 1/2 tsp salt
- 1/2 tsp pepper
This butternut squash recipe from food.com is perfect for warming up on a cold winter day. The curry adds just the right amount of heat while the apple provide a bit of sweetness.
Tip: Double the batch and freeze the extras. Reheat in the crockpot on low for an easy prep-free dinner.
Instructions:
- Cook butter, onions and celery in a frying pan until vegetables are translucent.
- Add curry and ginger and cook for another 5 minutes
- Place butternut squash, apples and rice in the slowcooker. Add broth and onion mix. Sprinkle with Salt and Pepper.
- Cook on high for 1 hour and then reduce the heat to low and cook for 5 more hours
- Use a hand blender or mash the mixture until it is a soup mixture.
Butternut Squash and Apple Soup
Source: http://www.eatdrinkbelocal.com/crock-pot-throwdown-curried-butternut-squash-apple-soup/
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