Curried Butternut Squash and Apple soup (crock version too)

I GOT THIS FROM MY DAUGHTER---I DIDN'T USE THE BEANS OR THE CHICKEN AND IT WAS A LIGHT REFRESHING SOUP. WOULD BE NICE TO SERVE BEFORE THANKSGIVING MEAL. I FORGOT TO TAKE A PICTURE!!!



This was DELICIOUS. Kind of different b/c the apples make it sweet.

Curried Squash and Apple Soup
Ingredients
3 cups fat-free, less-sodium chicken broth
2 cups chopped onion (about 1 large)
2 teaspoons minced garlic
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon salt (or less)
1 teaspoon red curry powder (I used yellow curry)
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
2 pounds cubed peeled butternut squash (3 cups)
2 medium apples, cored, peeled, and diced (1 pound, 2 cups)

you can add near end:
1 can Northern beans, drained (I OMITTED)
2 cooked chicken breasts, shredded (I OMITTED)

Preparation
Saute onion and garlic in 1-2 Tb olive oil until soft, add remaining ingredients, bring to boil, reduce heat and simmer for 20 minutes or until squash is tender.

OR

Combine all ingredients in an electric slow cooker. Cover and cook on low for 8 hours or until squash is tender. Add chicken the lasts 20 minutes of cooking.



Place half of squash/apples/beans in blender and process until smooth. Then puree the rest. They say to puree the whole thing other than the chicken.