Description Edit

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, 1½ 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.

Ingredients Edit

Directions Edit

  1. Combine all ingredients in an electric slow cooker.
  2. Cover and cook on low for 8 hours or until squash is tender.
  3. Place half of squash mixture in a blender, and process until smooth.
  4. Pour pureed mixture into a large bowl.
  5. Repeat the procedure with remaining squash mixture.

Nutritional information Edit

Per 1 cup serving:

  • 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
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