Curried Squash Soup

• 1 large butternut squash, peeled, seeded and cut into 1 inch pieces
• 2 teaspoons curry powder
• 1 large onion, cut into 1 inch pieces
• 1 large red apple, peeled, cut into 1 inch pieces
• 12 teaspoon salt
• 18 teaspoon white pepper
• 3 12 cups chicken broth
• 12 cup coconut milk (not cream of coconut)
• 3 tablespoons brown sugar
• 1 small red apple, coarsely chopped, if desired

1. Spray 5 quart slow cooker with cooking spray.
2. In slow cooker, toss squash, apple, onion, curry powder, salt and white pepper.
3. Pour broth over top.
4. Cover; cook on low heat setting for 8 to 10 hours.
5. Pour about 3 cups of the soup mixture into blender; add coconut milk and brown sugar.
6. Cover; blend until smooth.
7. Return to slow cooker.
8. Blend remaining soup mixture, in 2 more batches of 3 cups each, until smooth; return to slow cooker.
9. Increase heat setting to high.
10. Cover; cook 10 to 15 minutes longer or unto hot.
11. Serve topped with copped apple.
12. Enjoy!

butternut squash, curry powder, onion, red apple, salt, white pepper, chicken broth, coconut milk, brown sugar, red apple

Taken from www.food.com/recipe/curried-squash-soup-461285 (may not work)