Source: dLife

Winter vegetables and spices simmer in a slow cooker makes a mouthwatering soup that everyone will love.

Servings

4 cup Celeriac, fresh , peeled and chopped
3 cup Squash, butternut, fresh, cubes , peeled
0.5 cup fresh chopped onion
2 medium garlic cloves , minced
28 floz fat free reduced sodium chicken broth
2 tbsp cooking sherry (dry)
1 tbsp fresh ginger root , fresh
2 tsp curry powder
0.5 cup fat free half and half
1 tbsp fresh chopped green onion (optional, for garnish)

1 In a 3 1/2- or 4-quart slow cooker, combine celeriac, squash, onion, and garlic. Add chicken broth, sherry, ginger, and curry powder.
2 Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3 Remove vegetable mixture from cooker. Place half of the mixture in a blender or food processor. Cover and blend or process until smooth. Return to cooker. Repeat with remaining mixture. Stir in half-and-half; heat through. Sprinkle each serving with sliced green onions.

If you have an immersion blender, use it to puree the soup in the slow cooker instead of the blender or food processor.