Menu Enter a recipe name, ingredient, keyword...

Curried Butternut Squash & Apple Soup

By

Google Ads
Rate this recipe 0/5 (0 Votes)

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

Details

Preparation time 20mins
Cooking time 366mins
Adapted from food.com

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.

You'll also love

Review this recipe

Dutch Apple Pie with Sour Cream Custard red hot cinnamon apples