Ingredients
- 3 cups fat-free, less-sodium broth
- 2 cups chopped onion (about 1 large)
- 2 teaspoons bottled minced garlic
- 1½ teaspoons grated peeled fresh ginger
- 1 teaspoon salt
- 1 teaspoon red curry powder
- ½ teaspoon ground coriander
- ½ teaspoon freshly ground black pepper
- 2 pounds cubed peeled butternut squash (3 cups)
- 2 medium apples, cored, peeled, and diced (1 pound, 2 cups)
Make it step by step
- Combine all ingredients in an electric slow cooker.
- Cover and cook on low for 8 hours or until squash is tender.
- Place half of squash mixture in a blender, and process until smooth.
- Pour pureed mixture into a large bowl.
- Repeat the procedure with remaining squash mixture.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.