Aggie's Kitchen

Slow Cooker Curried Butternut Squash Soup

Slow Cooker Curried Butternut Squash Soup

Last fall, shortly after my baby was born, a friend of mine brought me some lunch. She brought a salad, some apple chips and a bowl of pumpkin soup. That pumpkin soup seriously rocked my world! It was made with ‘real’ pumpkin, not from canned pumpkin (I’m not knocking canned pumpkin – I use it all the time – but what a difference!) and it was pureed and topped with a drizzle of roasted pumpkin oil. So gourmet! (and incredibly thoughtful because let’s face it, lunch like that wasn’t happening very often during those early baby days!)

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(bringing food to a mom of a newborn – best thing ever!!)

I remember feeling so healthy after eating that soup, knowing it was just a bowl of pure goodness. Normally I prefer chunky soups but for some reason, a squash soup like that pumpkin soup or this Slow Cooker Curried Butternut Squash Soup is just perfect pureed smooth.

Slow Cooker Curried Butternut Squash Soup

This slow cooker curried butternut squash soup is made in the slow cooker, and is so easy to put together. I added spices to the squash, along with apples and carrots. You will need an immersion hand blender to puree it directly in the slow cooker, but if you don’t have one (I highly recommend them!) you can puree in the blender but please please let it cool a bit first and be careful while doing it. (Here’s a helpful post on how to puree hot soup in the blender without an explosion.)

I think a drizzle of roasted nut oil (like this roasted walnut oil) would be a nice addition to this soup. I wish I tried it! But, luckily this soup freezes very well so when I pull it out from the freezer I will have to remember to try it next time.

Regardless…you will feel so absolutely healthy after eating this soup. I promise. 🙂

Slow Cooker Curried Butternut Squash Soup

Print Recipe

Slow Cooker Curried Butternut Squash Soup

Ingredients:

  • 1 butternut squash, peeled, seeded and cubed
  • 1 onion, cubed
  • 3 apples, peeled cubed
  • 3 carrots, peeled cubed
  • 4 cups vegetable broth
  • 1 tsp ginger ground
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 2 tsp curry powder
  • 1/2 tsp salt
  • fresh ground pepper

Directions:

  1. Place all ingredients in slow cooker. Set on low and cook for 6-8 hours.
  2. Using a hand immersion blender, carefully puree soup in slow cooker until smooth.

I highly recommend having an immersion blender in your kitchen gadget arsenal, but if you don't here's a helpful post on how to puree hot soup in the blender without an explosion.

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17 Responses to “Slow Cooker Curried Butternut Squash Soup”

  1. Jeanette | Jeanette's Healthy Living posted December 8, 2014 at 7:21 am

    Love the apples, carrots and warm spices in your butternut squash soup!

  2. TidyMom posted December 8, 2014 at 7:44 am

    get in my belly!!! seriously sounds and looks amazing Aggie!!

  3. Erica posted December 8, 2014 at 7:46 am

    Making it! You sold me on that first picture! Plus I love anything I can throw in a crock pot!

  4. Sandy @ Reluctant Entertainer posted December 8, 2014 at 8:25 am

    This is gorgeous, Aggie. I’d love a bowl of this delicious soup for lunch today! 🙂

  5. Brenda @ a farmgirl's dabbles posted December 8, 2014 at 8:48 am

    Those post-baby gifted meals are such a blessing. Love the curry with the butternut squash!

  6. Liz @ The Lemon Bowl posted December 8, 2014 at 8:53 am

    I remember when you got this wonderful delivery!!!!! Such a good reminder that new moms (or moms with new babies!) want more than just casseroles. 😉

  7. Julie @ Willow Bird Baking posted December 8, 2014 at 9:55 am

    Ohh this sounds amazing. I love that it’s made in the slow cooker, too!

  8. Jenny Flake posted December 8, 2014 at 9:57 am

    How perfect!! Love slow cooker meals!!

  9. Annalise @ Completely Delicious posted December 8, 2014 at 10:06 am

    I love curried butternut squash soup! Next time I’m definitely going to try making it in the slow cooker – genius!

  10. Vijay @ NoshOnIt posted December 8, 2014 at 11:51 am

    This soup looks absolutely delicious at this time of year Aggie! And love that you can just throw it all into the slow cooker. Thanks so much for linking to our tip, glad you found it helpful. Wouldn’t want to risk a drop of this getting on the floor =)

  11. Valerie | From Valerie's Kitchen posted December 8, 2014 at 1:50 pm

    I love pureed soups! It’s miraculous how creamy and indulgent they taste without any dairy. Curry and butternut squash are a match made in heaven 🙂

  12. Gaby posted December 8, 2014 at 5:09 pm

    This soup sounds so delicious, I LOVE that you just throw everything in the slow cooker!

  13. Kim Beaulieu posted December 8, 2014 at 11:14 pm

    Every time I stop by your blog I am instantly happy. There’s just something about your site that’s so welcoming.

    Now this soup, it’s jut so gorgeous. I do not make enough soup. Time to change that. Hopefully I can make it look half as pretty as yours.

    • Aggies Kitchen posted December 9, 2014 at 9:57 am

      Your comment just made ME so happy. Thank you Kim!

  14. KalynsKitchen posted December 18, 2014 at 2:47 pm

    Yes, please!

  15. Cassi posted January 22, 2016 at 1:04 pm

    Just curious what kind of apples you used. I’m guessing any would work fine but wondering what you prefer. Thanks for the deliciousness

    • Aggies Kitchen posted January 23, 2016 at 9:55 am

      Hi Cassi! I typically use a combo of apples for this, usually a Granny Smith and Fuji (because those are what I buy on a regular basis). I’m thinking any would work and probably just alter the sweetness a tad. Thanks for asking!!

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