2 ½ | lbs. | Crookneck, butternut, or acorn squash, peeled and cut into 1-inch cubes
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1 | | Onion, medium, chopped
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1 | | Carrot, coarsely shredded
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3 | c. | Fat-free chicken broth
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2 | tsp. | Gingerroot, finely chopped
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1 | tsp. | Curry powder
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½ | c. | Half-and-half
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| | Paprika, for garnish
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| - Combine the squash, carrots, and broth in an electric slow cooker.
- Stir in the gingerroot and curry powder.
- Cover and cook on LOW until the squash is tender, 7 to 9 hours
(on HIGH, 4-6 hours).
- Using a hand-held blender, puree the vegegables.
(If you don't have a hand-held blender,
just mash the vegetables or puree in batches in a blender or food processor.)
- Stir in the half-and-half.
- Divide the soup among 8 bowls.
- Swirl in the paprika.
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