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Curried Butternut Squash and Apple Soup

This can keep for 4 days in the fridge and up to 2 months in the freezer! It’s a great make-ahead recipe!

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Ingredients:

  • 2 medium apples, cored, peeled, and diced
  • 2 lbs. butternut squash, peeled and cubed
  • 3 cups fat-free, less-sodium chicken broth
  • 2 cups onion, chopped
  • 5 garlic cloves, minced
  • 1½ tsp. fresh ginger, peeled and grated
  • 1 tsp. red curry powder
  • ½ tsp. ground coriander
  • 1 tsp. salt
  • ½ tsp. ground black pepper

Directions:

  1. Combine all ingredients in a slow cooker. Cover and cook on LOW for 8 hours (or until squash is tender).
  2. Place half of the mixture in a blender and process until smooth. Pour mixture into a large bowl.
  3. Repeat Step 2 with the remaining squash mixture.

Servings: 8 (1 cup)

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