Name: Slow Cooker Curried Butternut Squash Soup
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6
Ingredients: 6 c. butternut squash, peeled and cubed; 1 large apple, peeled and cubed; 1 large pear, peeled and cubed; 3 large carrots, chopped; 1 medium leek, sliced; 1 t. cinnamon; ½ t. allspice; 1 T. curry powder; Sea salt and black pepper, to taste; 2 c. chicken stock, preferably organic; ½ c. heavy cream; 4 oz. toasted pumpkin seeds; 3 T. fresh parsley, finely chopped

Butternut squash is a great ingredient to add to a soup as it brings tons of goodness and also a great orange-yellow shade to the dish. It works particularly well with the addition of some curry spices and making it in the slow cooker makes for an even easier dish. Let’s look at how to make a Slow Cooker Curried Butternut Squash Soup.

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Can you make curried butternut squash soup in an Instant Pot?

You can definitely use the Instant Pot to make the recipe. Set the pressure cooked on manual high pressure for 30 minutes then do a natural pressure release for 10 minutes. Follow the same process for the pureeing and stirring in the cream.

What’s the best curry powder to use?

We have a range of curry powders in the cupboard along with individual spices. You can use most anything in this recipe, depending on how strong you want it to be. A good mild curry powder will add some flavour where something like garam masala or a madras powder will have more kick. You can even try a sweet curry powder if you see one or something a bit hotter.

What you need to make Curried Butternut Squash Soup

6 c. butternut squash, peeled and cubed
1 large apple, peeled and cubed
1 large pear, peeled and cubed
3 large carrots, chopped
1 medium leek, sliced
1 t. cinnamon
½ t. allspice
1 T. curry powder
Sea salt and black pepper, to taste
2 c. chicken stock, preferably organic
½ c. heavy cream
4 oz. toasted pumpkin seeds
3 T. fresh parsley, finely chopped

How to make the recipe

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.

Storing the recipe

Once the recipe has cooled, you can store it in an airtight container for up to 3 days in the fridge.

You can also make this into a freezer meal by preparing all of the ingredients apart from the cream. Pop it into a ziptop bag and freeze it then when you want to make the soup, add the contents to the slow cooker with the stock and follow the process, adding a little longer if it is still frozen.

Recipe tips

If you have some sweet potatoes around, you can also do a combination of both in this recipe. Try to keep them cut to a similar size so that they cook in the same time.

Yield: 6-8 portions