Ingredients

The following ingredients have 5 Servings
  • 32 ounces frozen butternut squash cubes (about 6 to 7 cups)
  • 2 cloves garlic (minced)
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt (plus more to taste)
  • Freshly ground black pepper (to taste)
  • 2 cups chicken broth OR vegetable broth
  • 1 cup unsweetened apple juice
  • 1/2 cup half-and-half
  • Sour cream (for serving (optional))

Instruction

  • Pour frozen squash into the bottom of a large slow cooker. Sprinkle with fresh minced garlic, curry powder, ground ginger, cinnamon, salt, and pepper. Pour chicken broth and apple juice over the top and stir well. Cover and cook for 6 to 8 hours on LOW or 3 to 4 hours on HIGH, or until squash is tender
  • Use an immersion blender to puree cooked squash until smooth. Stir in half-and-half, and adjust seasonings, adding more salt and pepper as needed, and more curry, ginger, and/or cinnamon, if desired. Cover and cook for a few more minutes until heated through. Serve topped with sour cream, if desired.