Name: Slow-Cooker Curried Butternut Squash Soup
Total time: 3 min
Ingredients: 1 medium butternut squash (2-2 1/2 pounds), peeled, seeded and cubed (about 5 cups); 3 cups "no-chicken" broth or vegetable broth; 1 medium onion, chopped; 4 teaspoons curry powder; ½ teaspoon garlic powder; ¾ teaspoon salt; 1 (14 ounce) can coconut milk; 1-2 tablespoons lime juice, plus wedges for serving; Chopped fresh cilantro for garnish

Skip the roasting in this butternut squash soup recipe and let your slow cooker do the work instead. Just load up all the ingredients into the crock pot, set it and forget it for an easy, healthy dinner or packable lunches.

Slow-Cooker Curried Butternut Squash Soup

butternut

"no-chicken" broth or vegetable broth

onion,

curry powder

garlic powder

salt

(14 coconut milk

lime juice,

cilantro

Stir squash, broth, onion, curry powder, garlic powder and salt together in a 5-quart slow cooker. Cover and cook until the vegetables are very tender, 7 hours on Low or 3 1/2 hours on High. Turn off heat and stir in coconut milk and lime juice to taste. Puree with an immersion blender until smooth. Garnish with cilantro.


It’s pretty good. I added nutmeg and cilantro for more flavor. I’ll also use a larger squash to make it creamier.

Tasty soup! Giving four stars instead of five because I found it lacked flavor after cooking. I added approx. 1/2-1tsp of cinnamon, 1/2-1 tsp of turmeric and a pinch of cayenne and that really brought out a lot of flavor. Will make again!

Lovely, delicious cold-weather soup. Few ingredients and so easy to make (I'm an intermediate cook at best). My friend said she would've liked some chunks, but I prefer pureed soups so I can't tell I'm ingesting veg! ;)

I added carrots and 2 tablespoons grated fresh ginger. Delicious soup.

Slow-Cooker Curried Butternut Squash Soup

Total: 3 hours, 45 minutes

Author : Carolyn Casner

Ingredients

Instructions

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