Butternut Squash Soup

Submitted by Chef Joey Z.

"I'm in the process of making this at the moment. It smells delicious! I changed one of the ingredients as I didn't have any frozen squash so used fresh and I didn't have powdered curry so I used an equal amount of Patak's Mild Curry Paste. I noticed that there is no salt added to this. I didn't add any either. I like to leave that up to the discretion of the people eating the soup. The original recipe came out of The Little Simple Vegan Slow Cooker book. :-)"

 

• Ready In: 7hrs 20mins
• Ingredients: 7
• Serves: 4

ingredients

• 2 (680.38 g) package frozen winter squash (thawed)
• 2 pears, peeled and diced (or 1 1/2 cups drained diced canned pears)
• 236.59 ml vegetable stock (or 1 bouillon cube dissolved in 1 cup warm water)
• 236.59 ml plain soymilk
• 44.37 ml Earth Balance margarine
• 9.85 ml ground nutmeg
• 4.92 ml curry powder

directions

1. Combine all the ingredients in a slow cooker. Mix well.
2. Cook on low 6-8 hours.
3. Bon Appetit!