Ingredients
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1 medium butternut squash (2-2 1/2 pounds), peeled, seeded and cubed (about 5 cups)
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3 cups "no-chicken" broth or vegetable broth
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1 medium onion, chopped
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4 teaspoons curry powder
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½ teaspoon garlic powder
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¾ teaspoon salt
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1 (14 ounce) can coconut milk
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1-2 tablespoons lime juice, plus wedges for serving
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Chopped fresh cilantro for garnish
Directions
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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 1/2 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.
