Butternut Squash Soup

• 2 (12 ounce) packagesfrozen winter squash (thawed)
• 2 pears, peeled and diced (or 1 1/2 cups drained diced canned pears)
• 1 cup vegetable stock (or 1 bouillon cube dissolved in 1 cup warm water)
• 1 cup plain soymilk
• 3 tablespoons Earth Balance margarine
• 2 teaspoons ground nutmeg
• 1 teaspoon curry powder

1. Combine all the ingredients in a slow cooker.
2. Mix well.
3. Cook on low 6-8 hours.
4. Bon Appetit!

winter, vegetable stock, soymilk, margarine, ground nutmeg, curry powder

Taken from www.food.com/recipe/butternut-squash-soup-278169 (may not work)