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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 4 |
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I'm in the process of making this at the moment. It smells delicious! I changed one of the ingredients as I didn't have any frozen squash so used fresh and I didn't have powdered curry so I used an equal amount of Patak's Mild Curry Paste. I noticed that there is no salt added to this. I didn't add any either. I like to leave that up to the discretion of the people eating the soup. The original recipe came out of The Little Simple Vegan Slow Cooker book. :-) Ingredients:
2 (12 ounce) packages frozen winter squash (thawed) |
2 pears, peeled and diced (or 1 1/2 cups drained diced canned pears) |
1 cup vegetable stock (or 1 bouillon cube dissolved in 1 cup warm water) |
1 cup plain soymilk |
3 tablespoons earth balance margarine |
2 teaspoons ground nutmeg |
1 teaspoon curry powder |
Directions:
1. Combine all the ingredients in a slow cooker. Mix well.
2. Cook on low 6-8 hours.
3. Bon Appetit!
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