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Curried Butternut Squash Soup Recipe

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This recipe for Curried Butternut Squash Soup is from The McLean Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Butterrnut Squash, in cubes (I buy packages of pre-diced at Safeway)
4-5 Carrots, peeled and chopped into bite-sized chunks
1 med Yellow Onion, rough chopped into 1 inch pieces
1 can Coconut Milk
1 tbsp Hot Sesame Oil
1 tbsp Madras Curry Powder
3 cups Low-Sodium Chicken Broth
Salt and pepper to taste
Directions:
Directions:
Toss the butternut squash and carrots into a 4 to 6 quart crockpot.

In a large skillet, add hot sesame oil and bring to med-high heat. Add onions and saute until soft and fragrant. Transfer to crockpot (including oil)

Add the rest of the ingredients to the crockpot.

Cook on Low heat for 6-8 hours.

Transfer entire contents to blender or use an immersion blender, process until consistency is smooth and creamy.

Serve hot and enjoy!
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Prep Time: 20 min, Cook Time: 6-8 hours

 

 

 

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