Curried Butternut Squash & Apple Soup

By KimberlyB

Ingredients

• 2 tablespoons unsalted butter
• 2 cups onions, chopped
• 1 ⁄2 cup celery, thinly sliced
• 1 tablespoon curry powder
• 1 ⁄2 teaspoon ginger
• 3 lbs butternut squash, peeled, seeded, and cut into 1 inch cubes (weigh after peeling & seeding)
• 1 lb apple, peeled, cored &, cut into wedges
• 1 ⁄4 cup white rice
• 6 cups chicken stock
• 1 teaspoon kosher salt
• 1 ⁄2 teaspoon fresh ground pepper

Preparation

Step 1

In a skillet, melt butter over medium heat.

Add onions& celery and cook for 2 to 3 minutes, until the vegetables are translucent.

Add curry powder and ginger and cook for 5 to 6 minutes longer over low heat, until veggies are softened and spices are fragrant.

Place butternut squash, apples, and rice in slow cooker (in that order).

Add veggie mixture from skillet.

Add chicken stock, salt and pepper.

Cook on high for 1 hour, then reduce to low temperature and cook 5 additional hours.

Puree the soup to a completely smooth texture with hand blender or blender.