Slow Cooker Butternut Squash Soup
The best, creamy, easy slow cooker butternut squash soup recipe, homemade with simple ingredients. Packed with curry powder, apples, carrots and squash.
Yield: People
Ingredients
- 1 Butternut squash , Medium size (About 3 pound), Peeled, Seeded, Cut into small 1 inch pieces
- 1 cup Onion, Finely chopped
- 2 Carrots, Medium size, Roughly chopped
- 2 Apples, Peeled, Cored, Roughly chopped, Any variety
- Salt, To taste
- Pepper, To taste
- 1/4 tsp Cinnamon powder
- 1 tbsp Curry powder
- 3 cloves Garlic , Finely minced
- 1 tsp Ginger powder
- 2 Bay leaves
- 2 cups Vegetable broth, Low sodium
- 1/2-3/4 Heavy cream , Or coconut milk
Instructions
- Add butternut squash, onion, carrots, apples, salt, pepper, cinnamon powder, curry powder, garlic, ginger, bay leaves, broth in a 6 quart (or bigger) crockpot.
- Cover and cook on High heat for 4 hours or until all the vegetables are tender.
- Remove and discard bay leaves.
- Use a hand-held immersion blender to puree the soup until smooth or you can transfer the soup in a few batches to a blender and puree until smooth.
- Mix in heavy cream. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.
Nutrition
Calories: 61kcal, Carbohydrates: 15g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 330mg, Potassium: 195mg, Fiber: 3g, Sugar: 9g, Vitamin A: 3611IU, Vitamin C: 7mg, Calcium: 25mg, Iron: 1mg