Yellow Squash Soup With Curry And Ginger
- 2 1/2 lbs yellow crookneck squash, cut into 1" cubes
- 1 onion, chopped
- 1 carrot, shredded
- 3 cups vegetable broth
- 1 Tbsp fresh grated ginger (1 tsp dried)
- 2 tsp curry powder
- 1/2 cup cream
- Paprika and chopped cilantro for garnish (optional)
- Combine all ingredients except cream and garnish in the crock of your slow cooker and stir. Cover and cook on low for 7-8 hours or high for 3-4 hours, until squash is tender. Use a handheld blender to puree the soup, or transfer it to your food processor in batches. Stir in cream just before serving, then garnish. Serves four.
- Tips: You can substitute any other squash if you prefer. Try butternut squash for a sweeter taste. Simmer squash soup in a pot instead of a slow cooker by cooking until squash is tender.
crookneck squash, onion, carrot, vegetable broth, ginger, curry powder, cream, paprika
Taken from www.epicurious.com/recipes/member/views/yellow-squash-soup-with-curry-and-ginger-50045750 (may not work)