Yellow Squash Soup With Curry And Ginger

1. 1

   Combine all ingredients except cream and garnish in the crock of your slow cooker and stir. Cover and cook on low for 7-8 hours or high for 3-4 hours, until squash is tender. Use a handheld blender to puree the soup, or transfer it to your food processor in batches. Stir in cream just before serving, then garnish. Serves four.

2. 2

   Tips: You can substitute any other squash if you prefer. Try butternut squash for a sweeter taste. Simmer squash soup in a pot instead of a slow cooker by cooking until squash is tender.

No additional tips available.