Curried Squash Soup

This recipe is so delicious. The most creamy and filling bisque that I have ever had. The recipe is from Pillsburry's Casseroles and slow cooker book. Please try this, you will be glad you did.

• Ready In: 8 hrs 15 mins
• Serves: 9

Ingredients

• 1  large  butternut squash, peeled, seeded and cut into 1 inch pieces
• 2  teaspoons curry powder
• 1  large onion, cut into 1 inch pieces
• 1  large red apple, peeled, cut into 1 inch pieces
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon white pepper
• 3 1⁄2 cups chicken broth
• 1⁄2 cup coconut milk (not cream of coconut)
• 3  tablespoons brown sugar
• 1  small red apple, coarsely chopped, if desired

Directions

1. Spray 5 quart slow cooker with cooking spray. In slow cooker, toss squash, apple, onion, curry powder, salt and white pepper. Pour broth over top.
2. Cover; cook on low heat setting for 8 to 10 hours.
3. Pour about 3 cups of the soup mixture into blender; add coconut milk and brown sugar. Cover; blend until smooth. Return to slow cooker. Blend remaining soup mixture, in 2 more batches of 3 cups each, until smooth; return to slow cooker.
4. Increase heat setting to high. Cover; cook 10 to 15 minutes longer or unto hot. Serve topped with copped apple. Enjoy!