Categories: butternut squash, crock-pot, soup

Ingredients

• 2 pounds of butternut squash, rinsed, peeled, seeded and chopped into 1-inch cubes
• 1 firm crisp apple, peeled, cored and chopped
• 1 yellow onion
• 5 c chicken stock
• 1 T curry powder
• 1/4 t ground cloves
• salt and pepper to taste
• 1/4 c chopped dried cranberries (opt)

Directions

1. Place squash, apple, and onion into crock pot

2. Mix together stock, curry powder, and cloves in small bowl. Pour mixture into crockpot. Cover; cook on low 5-5 1/2 hours or on high 4 hours

3. Process soup in blender, in 2 or 3 batches, to desired consistency. Add salt or pepper. Garnish with cranberries

Email to a friend | Print this recipe | Back