Slow Cooker Butternut Squash Soup

Name: Slow Cooker Butternut Squash Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Ingredients: 5 cups squash (for me this was one medium squash); 14 ounce can pumpkin puree (or frozen butternut squash puree (thawed)); 1 yellow onion (roughly chopped); 1 granny smith apple (peeled and chopped); 8 ounces cream cheese; 1 teaspoon yellow curry powder; 1 teaspoon pumpkin pie spice; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon cinnamon; 1/4 teaspoon powdered ginger; 1/4 teaspoon garlic; pinch red pepper flakes; 3 tablespoons honey; 2-3 cups vegetable broth; 1/4 cup pumpkin seeds (optional)

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Prep Time: 15 minutes

Cook Time: 480 minutes

Total: 495 minutes

Servings: 6

Instructions

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Step 1

Peel the squash, remove the seeds and chop into 1 inch pieces. Peel and chop the onion and apple also. Dice the brick of cream cheese. Add the squash (fresh & frozen), onion, apple and cream cheese to the crockpot.

Step 2

Measure all of the spices and put them in a small bowl. Stir well to combine and then sprinkle all the spices into the slow cooker. Using a large spoon, stir well - add the honey and stir again.

Step 3

Pour in the vegetable stock and cover. Set the temperature to low cook for 8 hours. When the soup is finished cooking, blend the soup until it is a creamy consistency.

Step 4

Toast the pumpkin seeds - using a dry pan over medium-low heat, toast the pumpkin seeds until they are a golden brown - takes about 5 minutes. Remove from the pan immediately - if you leave them in the pan, even though you've removed the pan from the heat, the residual heat may burn the seeds (this happens very quickly!).

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