Slow-cooker Curried Butternut Squash Soup

1 medium butternut squash (2-2 ½ pounds), peeled, seeded and cubed (about 5 cups)

3 cups "no-chicken" broth or vegetable broth

1 medium onion, chopped

4 teaspoons curry powder

0.5 teaspoon garlic powder

0.75 teaspoon salt

1 (14 ounce) can coconut milk

2 tablespoons lime juice, plus wedges for serving

Chopped fresh cilantro for garnish

Stir squash, broth, onion, curry powder, garlic powder and salt together in a 5-quart slow cooker.
Cover and cook until the vegetables are very tender, 7 hours on Low or 3 ½ hours on High.
Turn off heat and stir in coconut milk and lime juice to taste.
Puree with an immersion blender until smooth.
Garnish with cilantro.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 4h