10 cups butternut squash cubes (1 large squash peeled and seeded)
1 large chopped sweet onion
l large chopped apple
1 1/2 teaspoon curry powder
1/2 teaspoon dried parsley
3 tablespoons packed brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
3 1/2 cups chicken broth
1/2 cup coconut milk
Place into the crockpot the broth, squash, onion, apple, parsley, curry powder, salt and pepper.
Cover and cook on low setting for 8 hours.
Pour the mixture into a large bowl. Then take about 3 cups out and place in a blender. Add the coconut milk and the brown sugar. Cover and blend until smooth. Return to the crockpot. Continue blending the remaining mixture 2 to 3 cups at a time, returning soup to the crockpot once blended.
Set the heat to high and cook another 15 minutes until piping hot. Serve with chopped apple tossed on top.
*The squash is easier to peel if you microwave it on high for 3 or 4 minutes before cutting it in half.
