Creamy Butternut Squash Curry Soup

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

Rate This!

  • Makes: 8 servings
  • Prep: 35 mins
  • Slow Cook: 8 hrs to 10 hrs (low) or 4 to 5 hours (high) + 10 minutes (high)

Creamy Butternut Squash Curry Soup

Directions

  1. 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.
  2. Stir in evaporated milk and curry paste. Using an immersion blender, carefully blend squash mixture.
  3. 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.
Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Creamy Butternut Squash Curry Soup)

  • Per serving:
  • 123 kcal ,
  • 2 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 4 mg chol. ,
  • 544 mg sodium ,
  • 23 g carb. ,
  • 3 g fiber ,
  • 9 g sugar ,
  • 6 g pro.
rate this recipe!
add review

Reviews (0)


Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close