1. Unthaw butternut squash according to package directions.

2. Heat oil in a large skillet over medium heat. Add onions and cook for 3 minutes before adding squash, curry powder, crushed red pepper, turmeric, salt, and garlic. Mix together with a spatula and allow to cook for 3 minutes.

3. Add the squash mixture to crockpot, then add remaining ingredients. Cook on low for 4-5 hours. Serve over brown rice or quinoa, or enjoy as a soup. Top with chopped cilantro if desired.

To freeze: Allow soup to cool before placing into plastic storage containers or gallon-sized heavy-duty freezer bag. If using freezer bags, lay bags flat in freezer to save space.

To reheat: Thaw soup in refrigerator overnight. Reheat in a crockpot or in saucepan to a minimum 165°F.