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Curried Butternut Squash Soup (Slow Cooker)

Curried Butternut Squash Soup (Slow Cooker)

Imagine a soup so creamy, so aromatic, and so soul-warming that it transports you straight to the vibrant kitchens of India with just one spoonful. This Curried Butternut Squash Soup isn't just another recipe—it's a culinary journey that transforms humble ingredients into a luxurious, velvety experience that will make your taste buds dance and your kitchen smell like a gourmet paradise!

Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Cuisine: Indian
Serves: 6 servings

Ingredients

  1. 1 butternut squash, peeled and cubed
  2. 1 onion, chopped
  3. 2 cloves garlic, minced
  4. 2 tablespoons curry powder
  5. 4 cups vegetable broth
  6. 1 can coconut milk
  7. Salt to taste

Instructions

  1. Prepare the butternut squash by carefully peeling the skin using a sharp vegetable peeler. Cut the squash in half, remove the seeds, and cube the flesh into roughly 1-inch pieces.
  2. Chop the onion into small, uniform pieces and mince the garlic cloves finely to ensure even distribution of flavor throughout the soup.
  3. Place the cubed butternut squash, chopped onion, and minced garlic into the slow cooker basin.
  4. Sprinkle the curry powder over the vegetables, ensuring an even coating that will infuse the soup with warm, aromatic spices.
  5. Pour the vegetable broth over the vegetables, making sure all ingredients are mostly submerged.
  6. Cover the slow cooker and set it to low heat. Allow the soup to cook slowly for 6 hours, which will help develop deep, rich flavors and tenderize the squash completely.
  7. After 6 hours, use an immersion blender to puree the soup directly in the slow cooker until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup to a standard blender in batches.
  8. Stir in the coconut milk, which will add richness and a subtle tropical undertone to the soup.
  9. Taste the soup and add salt as needed, adjusting the seasoning to your preference.
  10. Serve hot, optionally garnishing with a swirl of coconut milk, fresh cilantro, or toasted pumpkin seeds for added texture and visual appeal.

Tips

  1. Squash Selection: Choose a butternut squash that feels heavy for its size and has a hard, matte skin without soft spots to ensure maximum flavor and texture.
  2. Spice Optimization: Toast your curry powder in a dry pan for 30 seconds before adding to the slow cooker to enhance its depth and complexity.
  3. Blending Technique: If using a standard blender, blend in small batches and remove the center lid piece, covering with a towel to allow steam to escape and prevent pressure build-up.
  4. Coconut Milk Trick: For an extra luxurious finish, use full-fat coconut milk and consider reserving a small amount for a beautiful garnish swirl.
  5. Make-Ahead Magic: This soup freezes beautifully for up to 3 months, making it perfect for meal prep and busy weeknights.
  6. Texture Control: If you prefer a thinner soup, add a bit more vegetable broth during the blending process. For a thicker consistency, let it simmer uncovered for an additional 15-20 minutes after blending.

Nutrition Facts

Calories: 131kcal

Carbohydrates: 15g

Protein: 3g

Fat: 8g

Saturated Fat: 7g

Cholesterol: 0mg

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