Slow Cooker Squash and Ginger Soup

INGREDIENTS:

• 8 cups Butternut Squash (peeled, seeds removed and chopped)
• 1 1/2 tbsps Ginger (peeled and grated)
• 1 tbsp Curry Powder
• 3 cups Organic Vegetable Broth
• 2 tbsps Apple Cider Vinegar
• 1 tsp Sea Salt

Serves: 5

DIRECTIONS:

• Combine all ingredients into the slow cooker.  Cook on high for 3 to 4 hours, or on low for 6 hours.
• Using a handheld blender, blend the soup until smooth or until desired consistency is reached.  Divide into bowls and adjust salt to taste if needed.  Enjoy!

 

Explore these other winter-warming soups, posted here on our blog.