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.
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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
- ¼ teaspoon Cinnamon powder
- 1 tablespoon Curry powder
- 3 cloves Garlic Finely minced
- 1 teaspoon Ginger powder
- 2 Bay leaves
- 2 cups Vegetable broth Low sodium
- ½-3/4 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: 61kcalCarbohydrates: 15gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 330mgPotassium: 195mgFiber: 3gSugar: 9gVitamin A: 3611IUVitamin C: 7mgCalcium: 25mgIron: 1mg
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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