Slow Cooker Curried Butternut Squash Soup
Slow Cooker Curried Butternut Squash Soup is just the recipe for this time of year. The butternut squash is in season from September to December, but the best thing is they will keep in a dark cool place until well into the new year, in fact I have one in my garage from last year and it’s still good.
Slow Cooker Curried Butternut Squash Soup
such a simple soup, yet so delicious.
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
servings
Calories per Serving 230
Ingredients
- 1 small 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 teaspoon cinnamon
- ½ teaspoon allspice or mixed spice
- 1 Tablespoon curry powder whichever strength you prefer.
- Sea salt and black pepper to taste
- 500 ml chicken stock Fresh, Carton or made-up stock cube
- 125 ml double cream
- 3 Tablespoons. fresh parsley finely chopped
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Add butternut squash, apple, pear, carrots, and leek to a 3.5 ltr or larger slow cooker. Sprinkle the curry powder, cinnamon, and all-spice on top and season with salt and black pepper, to taste.
- Pour the chicken stock 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 some fresh chopped parsley. Enjoy!
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
Category: Recipes, Slow Cooker, Soups, Salads, Side Dishes & Sauces, Starters, Vegetarian,, Vegan & Free From
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