Slow-Cooker Curried Butternut Squash Soup
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.Advertisement
To make ahead: Refrigerate soup for up to 4 days. Reheat before serving.
2 fat, 1/2 starch, 1/2 vegetable