1 butternut squash, peeled, seeds removed and cubed (approximately 1")
1 small onion, finely chopped
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/4-1/2 teaspoon pure red chili powder
1 teaspoon madras curry powder
2 cups chicken broth
2 cups water (or enough to cover the squash)
salt
black pepper
Place all ingredients in the slow cooker. The water should just cover the squash, so adjust amount accordingly. Turn to the slow cooker setting to high and cover and cook for 4 hours. Turn off the cooker and and allow to cool. Using a slotted spoon, scoop the cubes of squash into a food processor or blender and puree. Return to the slow cooker and stir well. Add salt and pepper to taste. Garnish with a spoon of plain yogurt and a sprinkle of roasted pumpkin seeds.
