Slow-Cooker Curried Butternut Squash Soup

Directions

Instructions Checklist

• Step 1

  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.

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Nutrition Facts

Serving Size: 1 cup

Per Serving:

153 calories; protein 2.2g; carbohydrates 14.5g; dietary fiber 3.1g; fat 10.8g; saturated fat 9.4g; vitamin a iu 9302.7IU; vitamin c 20.5mg; folate 34mcg; calcium 59.9mg; iron 2.5mg; magnesium 56.8mg; potassium 453.5mg; sodium 424.2mg; thiamin 0.1mg.

Exchanges:

2 fat, 1/2 starch, 1/2 vegetable