Contributed By: freemondon
cooking light online
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.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Vegetables
Actual Cooking Time: More than 2 hours
Number of Servings: 6
Origin: Asian
Special Features: Crock Pot
Meal Type: Entree
Ingredients
3 cups Fat-free, less-sodium chicken 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)
Preparation
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.
Cook's Notes
8 servings (serving size: 1 cup)
Nutrition Information
Calories: 95
;
Total Fat: .5 g
;
Saturated Fat: .1 g
;
Polyunsaturated Fat: .1 g
;
Carbohydrates: 22.4 g
;
Protein: 2.6 g
;
Calcium: 73 mg
;
Sodium: 446 mg
;
Iron: 1.2 mg
;
Fiber: 3.8 g