>I used my big slow cooker, the 6 qt model, for this soup. One butternut squash yields a lot of squash!
1 large butternut squash (about 4 lb), peeled, seeded, and cut into pieces
(estimated amount: 10 cups)
1 large apple, peeled, cored, cut into 1-inch pieces
1 medium white onion, diced
1 large carrot, peeled, diced
2 teaspoons curry powder
1/2 teaspoon sea salt
1/8 teaspoon white pepper
3 1/2 cups chicken broth or chicken stock
1 Tablespoon minced fresh ginger root
1/2 cup sweetened condensed milk
3/4 cup packed brown sugar
Spray slow cooker with non-stick spray. In cooker, toss squash, apple, onion, carrot, curry powder, salt, and white pepper. Pour broth over vegetable mixture.
Cover; cook on low for 8-10 hours or on high for 4-5 hours.
Use immersion blender or remove small amounts of soup (3 cups at a time) into blender to blend until smooth. Add milk and brown sugar while blending.
Turn heat setting to high. Cover; cook for another 30 minutes.
I realized that three fourths of the family likes butternut squash, especially in its soup form. Note to self: plant butternut squash this year. Let’s grow our own!