Curried Butternut Squash & Apple Soup - Crock Pot

From: AnnaMontana

On Sep 11, 2009

This was good but it was a lot of work for the end result. It turned out really thick and it almost didn't feel like we were eating soup. I used the left overs as the sauce to make a chicken curry dish the next night and enjoyed this recipe for that use much better (Split chicken breasts covered in sauce covered in the oven on 350 for 45 min).

From: Blue Eyes Willow

On Oct 5, 2007

My room-mates and I really liked this soup- though I did change a few things. One thing I know I messed up on- I used uncooked rice since it didn't really specify. I also added carrots (they needed to be used) and didn't have onoins or celery. Still good tho!

From: GaylaJ

On Feb 18, 2007

Wonderful soup. My squash weighed in at about 2.25 pounds after peeling and seeding, so rather than cutting into another one, I scaled the recipe accordingly. I used minced fresh ginger, Granny Smith apples, and jasmine rice. Really enjoyed it--thanks for posting!

From: Vino Girl

On Sep 10, 2007

Nice soup that virtually screams fall! I've had butternut-apple soup before, but I chose this one because of the curry. I was amazed at how nicely this thickened up. The apples give it a little sweetness and depending on what curry powder you use, there's a bit of heat too. I used fresh grated ginger (didn't measure, but it was probably around a tablespoon) and a hand/stick blender to puree it. Thank you!