Slow Cooker Curried Butternut Squash Soup

Perfect for a cold day, this Slow Cooker Curried Butternut Squash soup is gluten free, paleo, and Whole 30 compliant. It’s made with coconut milk to make it creamy, and curry and ground black pepper to make it just a little spicy. It’s a savory soup made simple in your crockpot.

A good cup of soup can warm you right up, and it’s even better when it’s simple enough to make in a slow cooker. All you have to do is chop up the ingredients, throw them in, and cook them up. Give it a little blend and voila! Soup is done.

Of course there’s slightly more to it than that, but not much.

How to Make Slow Cooker Curried Butternut Squash Soup

This recipe starts with 2 pounds of pre-cut cubed butternut squash. This amount is used because Costco has a package this size that I see year-round, which means making this soup can be super easy.

Once you’ve got the squash in there, chop up the rest of the produce and toss it in as well. Then pour in 2.5 cups of the chicken stock. If you are vegan you can used vegetable stock instead. The stock should come up high enough to cover nearly all of the vegetables, leaving the the highest layer still exposed. If you need a little more stock, add in another half a cup.

Plug in the slow cooker, put the lid on, and set it for 4 hours on high (or 8 hours on low). Then go about your day until the timer goes off.

Once it’s done cooking, get out your measuring spoons and add the spices. Then take out an immersion blender and blend all the cooked ingredients together. Do this carefully as the contents will be very, very hot.

If you don’t have an immersion blend, you can pour everything into a stand blender and mix it in there. However pouring the contents of the crockpot into the blender is likely to be very messy (and scathingly hot) so I would advise against it.

Blend with the immersion blender for 5 to 7 minutes, until all of the spices are mixed in and there are no lumps in the soup. Next add in the coconut milk, and mix with the blender again until everything is combined.

The soup is ready to serve! I like to add a swirl of coconut milk and a sprinkle of fresh ground black pepper to give it a little flair, but garnish as you see fit!

If you’re in need of more meals to keep you warm, check these recipes out:
– Weeknight Paleo Ground Beef Stroganoff
– Swimming Rama Loaded Sweet Potato
– Gluten Free Slow Cooker Three Bean Chili
– Cheesy Chicken Enchiladas (Gluten Free)

If you try this Slow Cooker Curried Butternut Squash recipe (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below. It totally makes my day to hear how a recipe worked out for you.

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Recipe for Slow Cooker Curried Butternut Squash Soup

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Slow Cooker Curried Butternut Squash Soup

Course Soup

Cuisine American

Keyword butternut squash, gluten free, slow cooker, soup

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 5 minutes

Servings 10

Calories 143 kcal

Author Taryn Solie

Ingredients

• 2 lbs cubed butternut squash
• 1/2 lb sweet potato
• 1 apple small
• 1/2 shallot large
• 3 cups chicken stock
• 1 tablespoon curry powder
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 cup full fat coconut milk

Instructions

Items Needed:

1. A slow cooker
2. A vegetable peeler
3. A cutting board
4. A large sharp knife
5. A liquid measuring cup
6. Measuring spoons
7. An immersion blender (or stand blender)

Directions:

1. Take out the slow cooker and dump the cubed butternut squash in it.

2. Peel the sweet potato with a vegetable peeler, then cut it into one-inch cubes using a cutting board and large sharp knife. Place the sweet potato in the slow cooker with the squash

3. Peel the apple and remove the core with the knife, then cut it into one inch chunks and place in the slow cooker.

4. Take the skin off the shallot then cut it into chunks using the knife and cutting board and place in the slow cooker as well.

5. Measure out 2.5 cups of chicken stock with a liquid measuring cup and pour it over the produce in the slow cooker. The liquid should come up just below the tops of the fruit and veggies. If it looks a little low, add another 1/2 cup of stock.

6. Put the lid on the slow cooker, plug it in, and set the timer for 4 hours on high heat, or 8 hours on low heat.

7. Once the slow cooker is done cooking, remove the lid and stir the contents a bit. Next measure out the spices with measuring spoons and add them to the slow cooker.

8. Using an immersion blender, carefully blend the ingredients of the soup. You may want to put an apron or long sleeve shirt to protect your arms and body in case there is splatter from the soup, as it will be very hot. Alternatively you can pour the ingredients into a stand blender, however this may get messy.

9. Blend the soup until it reaches a smooth consistency, 5-7 minutes. Once it’s blended, add in the coconut milk and blend again until fully incorporated. Spoon into bowls or cups and, if desired, garnish with a swirl of coconut milk or sprinkle of ground black pepper.

Recipe Notes

 - This recipe uses pre-cut butternut squash. If buying a whole butternut squash, you’ll want one that’s around 2.5 pounds as cutting away the skin and seeds on the inside will reduce the total weight.

Nutrition Facts

Slow Cooker Curried Butternut Squash Soup

Amount Per Serving

Calories 143 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 4g 20%

Cholesterol 2mg 1%

Sodium 355mg 15%

Potassium 553mg 16%

Total Carbohydrates 21g 7%

Dietary Fiber 3g 12%

Sugars 6g

Protein 3g 6%

Vitamin A 257.5%

Vitamin C 25.3%

Calcium 6.1%

Iron 10.4%

* Percent Daily Values are based on a 2000 calorie diet.