Slow Cooker Curried Squash and Apple Soup

Slow Cooker Curried Squash and Apple Soup - 1 pt, 22.4g Carbs

3 cups fat-free, less-sodium broth 2 cups chopped onion (about 1 large) 2 teaspoons bottled minced garlic 1 1/2 teaspoons grated peeled fresh ginger 1 teaspoon salt 1 teaspoon red curry powder 1/2 teaspoon ground coriander 1/2 teaspoon freshly ground black pepper 2 pounds cubed peeled butternut squash (3 cups) 2 medium apples, cored, peeled, and diced (1 pound, 2 cups)

Combine all ingredients in an electric slow cooker. Cover and cook on low for 8 hours or until squash is tender.

Place half of squash mixture in a blender, and process until smooth. Pour pureed mixture into a large bowl. Repeat the procedure with remaining squash mixture.

Yield: 8 servings (serving size: 1 cup)

CALORIES 95 (4% from fat); FAT 0.5g (sat 0.1g,mono 0.1g,poly 0.1g); PROTEIN 2.6g; CHOLESTEROL 0.0mg; CALCIUM 73mg; SODIUM 446mg; FIBER 3.8g; IRON 1.2mg; CARBOHYDRATE 22.4g

Source: Cooking Light, MARCH 2006 Formatted by Chupa Babi in MC: 07.01.07

AuthorNote: This make-ahead recipe keeps in the refrigerator for up to four days and up to two months in the freezer. For a main dish option, add cooked, diced chicken or turkey breast to the pot in the last 20 minutes of cooking. Serve garnished with a dollop of sour cream and chopped cilantro.

ChupaNote: add some rehydrated TVP or baked tofu squares or seitan to the last 20 minutes of cooking. We added: another large sweet onion, 2 more teaspoons minced garlic, 1 1/2 more teaspoons ginger, and replaced the black pepper with 1 teaspoon red pepper flakes. Next time, double the curry powder too!!! Served with minced fresh bell peppers in green, red and yellow. Nice contrast with the soup.

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