Curried Ginger Butternut Squash Soup

Name: Curried Ginger Butternut Squash Soup Recipe
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 8
Ingredients: Olive Oil 1 tbsp; Onions raw 1 cup chopped; Garlic 3 clove; Ginger Root 3 tsp; Curry powder 1 tbsp; Salt 1 tsp; Pepper black 1 tsp; Butternut Squash 4 cup cubes; Apple Gala (medium) 1 serving; Pumpkin cooked 1 cup mashed; Chicken stock home-prepared 4 cup

Minutes to Prepare: 15
Minutes to Cook: 360

Number of Servings: 8

Ingredients

Olive Oil, 1 tbspOnions, raw, 1 cup, choppedGarlic, 3 cloveGinger Root, 3 tspCurry powder, 1 tbsp Salt, 1 tspPepper, black, 1 tsp Butternut Squash, 4 cup, cubes Apple, Gala (medium), 1 serving Pumpkin, cooked, 1 cup, mashed Chicken stock, home-prepared, 4 cup

Directions

Cook onions in olive oil until translucent. Grate garlic and ginger into pan. Add spices and cook until aromatic (30 sec) add 1 cup of stock. Transfer to crockpot. Add peeled and cubed squash and rest of stock. Cook for 1 hr on high, then 4 hours on low in crockpot. Use an immersion blender or blend in small batches in blender.

Serving Size:�Makes about 8 1 cup servings

Servings Per Recipe: 8

Nutritional Info Amount Per Serving