Slow Cooker Curried Butternut Squash Soup
This smooth and spicy curried Butternut Squash Soup made in the slow cooker is the perfect vegetarian soup to get into the spirit of fall. Granny smith apples, onions, and carrots give this soup a nice well rounded flavor, while a hint of cream provides a luxurious creaminess.
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- 2 - 2 1/4 pounds butternut squash, chopped into small chunks
- 1 large yellow onion, diced
- 2 granny smith apples, diced
- 2 carrots, cut into chunks
- 2 tablespoons brown sugar
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 bay leaves
- 1 tablespoon curry powder (mild or hot)
- 1/4 cinnamon powder
- 1 teaspoon fresh minced ginger
- 2 cups vegetables broth
- 1/2 cup heavy cream
1. Spray a 7-8 quart slow cooker with nonstick cooking spray. Add the butternut squash, onions, apples, carrots, sugar, salt, black pepper, bay leaves, curry powder, cinnamon, ginger, garlic, and vegetable broth. Allow the soup to cook on the low heat setting for 7-8 hours or on the high heat setting for 4-5 hours.
2. When you can easily pierce the squash with a fork, it is done. Use an immersion blender, or pour the soup in batches into a blender to blend the soup. Cover the lid with a towel and press down if using a regular blender.
3. Stir in the cream and adjust the curry powder, salt, and pepper to your liking. Enjoy!