Crock Pot soup recipes, especially the dump and go type, can often be bland and unsatisfying. Our slow cooker curried butternut squash soup combines simple preparation with flavor packed ingredients to entice your taste buds. It is also packed with nutrients from squash, apples, chicken stock and more for a well-rounded meal. You won’t think twice about making this delicious slow cooker soup recipe.
Ingredients for Slow Cooker Butternut Squash Soup
6 cups butternut squash, peeled and cubed (about two large 2lb. squash)
1 large apple, peeled, cored, and cubed
1 large pear, peeled, cored, and cubed
3 large carrots, chopped
1 medium leek, sliced (first slice lengthwise and rise to remove any grit)
1 t. ground cinnamon
½ t. allspice powder
1 T. curry powder
2 cups chicken stock
½ cups heavy cream OR half & half
4 oz. toasted pumpkin seeds (optional topping)
½ cup fresh parsley, finely chopped (sub cilantro for a different taste)
Directions for Making Slow Cooker Butternut Squash Soup
- Add butternut squash, apple, pear, carrots, and leek to a 6-quart or larger slow cooker crock. Sprinkle the curry powder, cinnamon, and all-spice on top and season with salt and black pepper, to taste.
- Pour the chicken broth over the vegetables and stir to combine. Cover and cook on high for 3 hours or low for 6 hours.
- When cook time is complete, remove lid and cool slightly before pureeing with an immersion blender. (If you don’t have an immersion blender, carefully transfer the vegetables in batches to a blender or food processor to process until smooth).
- Temper the heavy cream by adding one or two spoonfuls of the hot vegetable puree to it before adding to the slow cooker crock. Blend with the immersion blender again until the cream is thoroughly incorporated into the soup and the vegetables are completely smooth. (If using a blender or food processor, temper the cream and add it while processing the vegetables).
- To serve, transfer the soup into individual serving bowls and top with toasted pumpkin seeds and some fresh chopped parsley. Enjoy!
Slow Cooker Curried Butternut Squash Soup
Slow Cooker Curried Butternut Squash Soup
Ingredients
- 6 cups butternut squash, peeled and cubed (about two large 2lb. squash)
- 1 large apple, peeled, cored, and cubed
- 1 large pear, peeled, cored, and cubed
- 3 large carrots, chopped
- 1 medium leek, sliced (first slice lengthwise and rise to remove any grit)
- 1 t. ground cinnamon
- ½ t. allspice powder
- 1 T. curry powder
- 2 cups chicken stock
- ½ cups heavy cream OR half & half
- 4 oz. toasted pumpkin seeds (optional topping)
- ½ cup fresh parsley, finely chopped (can sub cilantro for a different taste)
Instructions
1. Add butternut squash, apple, pear, carrots, and leek to a 6-quart or larger slow cooker crock. Sprinkle the curry powder, cinnamon, and all-spice on top and season with salt and black pepper, to taste.
2. Pour the chicken broth over the vegetables and stir to combine. Cover and cook on high for 3 hours or low for 6 hours.
3. When cook time is complete, remove lid and cool slightly before pureeing with an immersion blender. (If you don’t have an immersion blender, carefully transfer the vegetables in batches to a blender or food processor to process until smooth).
4. Temper the heavy cream by adding one or two spoonfuls of the hot vegetable puree to it before adding to the slow cooker crock. Blend with the immersion blender again until the cream is thoroughly incorporated into the soup and the vegetables are completely smooth. (If using a blender or food processor, temper the cream and add it while processing the vegetables).
5. To serve, transfer the soup into individual serving bowls and top with toasted pumpkin seeds and some fresh chopped parsley. Enjoy!
