Curried Butternut Squash Apple Soup Crock Pot

A cuisinart slow cooker recipe. Use vegetable stock instead of chicken stock for a vegetarian alternative.

In a skillet , melt butter over medium heat.

Add onions& celery and cook for 2 to 3 minutes , until the vegetables are translucent.

Add curry powder and ginger and cook for 5 to 6 minutes longer over low heat , until veggies are softened and spices are fragrant.

Place butternut squash , apples , and rice in slow cooker.

Add veggie mixture from skillet.

Add chicken stock , salt and pepper.

Cook on high for 1 hour , then reduce to low temperature and cook 5 additional hours.

Puree the soup to a completely smooth texture with hand blender or blender.

Enjoy !.

unsalted butter, onions, celery, curry powder, ginger, butternut squash, apple, white rice, chicken stock, kosher salt, fresh ground pepper