Curried Squash Soup with Ginger


Who Dave Snope
Why DOGS 2004 Spring Equinox Party
When March 27, 2004
Source Smart Crockery Cooking
Category Soup

Ingredients Steps
2 ½ lbs. Crookneck, butternut, or acorn squash, peeled and cut into 1-inch cubes
1 Onion, medium, chopped
1 Carrot, coarsely shredded
3 c. Fat-free chicken broth
2 tsp. Gingerroot, finely chopped
1 tsp. Curry powder
½ c. Half-and-half
Paprika, for garnish
  1. Combine the squash, carrots, and broth in an electric slow cooker.
  2. Stir in the gingerroot and curry powder.
  3. Cover and cook on LOW until the squash is tender, 7 to 9 hours (on HIGH, 4-6 hours).
  4. 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.)
  5. Stir in the half-and-half.
  6. Divide the soup among 8 bowls.
  7. Swirl in the paprika.


Generated 30 Mar 2004 09:06:47 from recipes/curried-sq-soup.rcp, 30 Mar 2004 09:06:03