Monday, October 24, 2011

Curry Butternut Squash Soup

1 Large Onion, diced
4 Whole Cloves Garlic, peeled
1 Tbl. Butter
1 Tbl. Coconut Oil

S&B Hot Curry Sauce, 2 pieces*
1 Butternut Squash, peeled, seeded, & cubed into 1" pieces
4 Granny Smith Apples, peeled, cored, sliced
1 Can Cannelini Beans, undrained
Vegetable or Chicken Stock
Pinch of Red Pepper Flakes

Sour Cream, Plain Greek Yogurt, Toasted Coconut, Toasted Almonds, Croutons, etc....

Put diced onion, garlic, butter, and coconut oil in large slow cooker sprayed with non-stick cooking spray.  DO NOT use slow cooker bags you will need the immersion blender and it will shred your bag and ruin your recipe(yucky plastic soup, no thank you).  Turn the slow cooker on high and cover for one hour, stirring occasionally, until onions are translucent and beginning to brown.  Add apples, squash, curry squares, beans, red pepper flakes, and just enough stock to come up to the bottom of the top layer of squash cubes.  Cook on high for 5-6 hours, until squash is very tender.  Turn slow cooker off, fish out the garlic cloves and discard.  Use the immersion blender to puree until smooth, or use blender in batches.  I prefer the immersion blender to avoid burns.  Return to slow cooker to warm until ready to eat.  Serve with a variation of toppings.

*There are 5-4 squares/rectangles per package.  I found 2 to be the perfect heat, and I like things hot.  So, you may want to start off with one square and add the other after taste testing, they do dissolve pretty fast.

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