Curried Butternut Squash Soup - Crock-Pot Smart-Set Owner's Manual

Black Bean Chipotle Soup (cont.)
3. Cover; cook on HIGH for 1 hour and then on LOW for 6 hours, until
beans are tender to bite. Adjust seasoning to taste.
4. Puree with an immersion blender (or traditional blender) to a slightly chunky
consistency. If using, add additional sausage and cook for 30 minutes more.
5. Serve topped with a dollop of sour cream, spoon of salsa and sprinkling of
chopped cilantro.
Serves 4-6

Curried Butternut Squash Soup

2 pounds butternut squash, rinsed, peeled, seeded, and chopped into 1-inch cubes
1 firm, crisp apple (such as Macoun, Gala, Braeburn), peeled, seeded, and chopped
1 yellow onion, chopped
4-5 cups chicken stock
1 tablespoon curry powder
teaspoon ground cloves
1 /
4
Salt and pepper
cup chopped dried cranberries
/
1
4
1. Add squash, apple, and onion to the stoneware.
2. In a separate bowl, combine 4 cups stock, curry, and cloves and mix. Pour
over squash and apples.
3. Cover; cook on LOW for 5-5
ingredients have fully softened.
4. Puree with an immersion blender (or traditional blender). Adjust salt and
pepper to taste and add more stock if soup is too thick (this will require
more cooking time after adding).
5. Serve in bowls, garnishing with sprinkle of dried cranberries.
Serves 6-8
hours or on HIGH for 3
/
1
4
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
-4 hours, until
/
1
4
This recipe is ideal for using
the Dual Cycle Mode.
E67
Refer to pg. 10 for instructions.