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Curried Butternut Squash Soup Recipe

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This recipe for Curried Butternut Squash Soup is from The O'Rielly 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:  
2 to 2 1/4 lbs. Butternut squash, chopped into small chunks
1 large Yellow Onion
2 Granny Smith Apples, diced
2 Carrots, cut into chunks
2 tbsp. Light brown sugar
1 tbsp Salt
1 tsp Black pepper
2 Bay leaves
1 tbsp Curry powder
1/4 tsp Cinnamon powder
1 tsp Fresh minced Ginger
2 cups Vegetable (or Chicken) Broth
1/2 cup Heavy Cream (plus more to thin soup if preferred)
Directions:
Directions:
1. Spray a 7-8 qt slow cooker with a non-stick cooking spray. Add the butternut squash, onions, apples, carrots, sugar, -salt, pepper, bay leaves, curry powder, cinnamon, ginger, garlic and vegetable broth. Allow the soup to cook on low for 7-8 hrs or on high 4-5 hrs.

2. the butternut squash is done when you can easily pierce it with a fork. Using an immersion blender, or by pouring the soup in batches into a blender, blend the soup.

3. Stir in the cream and adjust the curry powder, salt and pepper to your liking. Serve warm with garlic toast or saltine crackers.

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