Butternut Squash Soup

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: 7 hrs 20 mins
• Serves: 4

Ingredients

• 2 (12 ounce) packages  frozen  winter squash (thawed)
• 2  pears, peeled and diced (or 1 1/2 cups drained diced canned pears)
• 1  cup  vegetable stock (or 1 bouillon cube dissolved in 1 cup warm water)
• 1  cup plain soymilk
• 3  tablespoons  Earth Balance margarine
• 2  teaspoons ground nutmeg
• 1  teaspoon curry powder

Directions

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