Meals Matter

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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.

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)

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