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Yellow Squash Soup with Curry and Ginger
2 1/2 lbs yellow crookneck squash, cut into 1″ cubes
1 onion, chopped
1 carrot, shredded
3 cups vegetable broth
1 Tbsp fresh grated ginger (1 tsp dried)
2 tsp curry powder
1/2 cup cream
Paprika and chopped cilantro for garnish (optional)

Combine all ingredients except cream and garnish in the crock of your slow cooker and stir. Cover and cook on low for 7-8 hours or high for 3-4 hours, until squash is tender. Use a handheld blender to puree the soup, or transfer it to your food processor in batches. Stir in cream just before serving, then garnish. Serves four.

Tips: You can substitute any other squash if you prefer. Try butternut squash for a sweeter taste. Simmer squash soup in a pot instead of a slow cooker by cooking until squash is tender.

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