Curried Butternut Squash & Apple Soup - Crock Pot

Total Time
6hrs 26mins
Prep 20 mins
Cook 6 hrs 6 mins

A Cuisinart slow cooker recipe. Use vegetable stock instead of chicken stock for a vegetarian alternative.

Ingredients Nutrition


  1. In a skillet, melt butter over medium heat.
  2. Add onions& celery and cook for 2 to 3 minutes, until the vegetables are translucent.
  3. Add curry powder and ginger and cook for 5 to 6 minutes longer over low heat, until veggies are softened and spices are fragrant.
  4. Place butternut squash, apples, and rice in slow cooker (in that order).
  5. Add veggie mixture from skillet.
  6. Add chicken stock, salt and pepper.
  7. Cook on high for 1 hour, then reduce to low temperature and cook 5 additional hours.
  8. Puree the soup to a completely smooth texture with hand blender or blender.
  9. Enjoy!


Most Helpful

I found this soup to be delightful and easy as pie. I too confess to using uncooked rice, (the recipe wasn't clear) but the end result left me wondering if it was a mistake at all. After pureeing, it was like silk. I thoroughy enjoyed evry bite. Oh, and I used half chicken and half vegetable stock.

rmemom November 23, 2009

Nice soup that virtually screams fall! I've had butternut-apple soup before, but I chose this one because of the curry. I was amazed at how nicely this thickened up. The apples give it a little sweetness and depending on what curry powder you use, there's a bit of heat too. I used fresh grated ginger (didn't measure, but it was probably around a tablespoon) and a hand/stick blender to puree it. Thank you!

Vino Girl September 10, 2007

Wonderful soup. My squash weighed in at about 2.25 pounds after peeling and seeding, so rather than cutting into another one, I scaled the recipe accordingly. I used minced fresh ginger, Granny Smith apples, and jasmine rice. Really enjoyed it--thanks for posting!

GaylaJ February 18, 2007

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