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Ingredients

Ingredient Checklist

Directions

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  • In a 4- to 5-quart slow cooker combine the first four ingredients (through salt). Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.

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  • Stir in evaporated milk and curry paste. Using an immersion blender, carefully blend squash mixture.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • If using low, turn cooker to high. Cover and cook about 10 minutes more or until heated through. If necessary, stir in enough water to reach desired consistency. If desired, top servings with peanuts and crushed red pepper.

Nutrition Facts

123 calories; 2 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 4 mg cholesterol; 544 mg sodium. 581 mg potassium; 23 g carbohydrates; 3 g fiber; 9 g sugar; 6 g protein; 0 g trans fatty acid; 15193 IU vitamin a; 30 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 41 mcg folate; 0 mcg vitamin b12; 189 mg calcium; 1 mg iron;

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