Slow-Cooker Curried Butternut Squash Soup
There are few things quite as satisfying as the warm scent of a slow cooker throughout the afternoon on a chilly day. Check out this delicious soup to warm your fingers and toes when the wind blows cold!
Ingredients:
• 1 medium butternut squash, peeled and cubed (about 5 cups)
• 3 cups of broth (chicken or vegetable)
• 1 medium onion, chopped
• 4 teaspoons of curry powder
• 1/2 teaspoon of garlic powder
• 3/4 teaspoon of salt
• 1 14 oz can of coconut milk
• 2 Tablespoons of lime juice, plus wedges for serving
• Fresh cilantro for garnish, chopped (optional)
Directions:
1. Combine the squash, broth, onion, curry powder, garlic powder, and salt together in a 5-quart slow cooker. Cover and cook until the vegetables are very tender, 7 hours on low or 3.5 hours on high.
2. Turn off the heat and stir in the coconut milk and lime juice.
3. Puree with an immersion blender until smooth.
4. Garnish with cilantro if desired, and enjoy!