Ingredients

The following ingredients have 4 Servings
  • 1 large butternut squash (about 4 lb), peeled, seeded and cut into 1-inch pieces (about 10 cups)
  • 1 large apple, peeled, cut into 1-inch pieces (about 1 3/4 cups)
  • 1 large onion, cut into 1-inch pieces (about 2 cups)
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1/2 cup canned coconut milk (not cream of coconut)
  • 3 tablespoons packed brown sugar
  • 1 small red apple, unpeeled, coarsely chopped (about 1 cup), if desired

Instruction

  • Spray 4- to 5- quart slow cooker with cooking spray. In cooker, toss squash, apple, onion, curry powder, salt and white pepper. Pour broth over vegetable mixture.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • Pour about 3 cups of the soup mixture into blender; add coconut milk and brown sugar. Cover and blend until smooth; return to cooker. Blend remaining soup mixture, in 2 more batches of 3 cups each, until smooth; return to cooker.
  • Increase heat setting to High. Cover; cook 10 to 15 minutes longer or unto hot. Serve topped with chopped apple.