Curried Butternut Squash & Apple Soup - Crock Pot

"A Cuisinart slow cooker recipe. Use vegetable stock instead of chicken stock for a vegetarian alternative."
 
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photo by GaylaJ photo by GaylaJ
photo by GaylaJ
Ready In:
6hrs 26mins
Ingredients:
11
Serves:
6
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ingredients

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directions

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

Questions & Replies

  1. I can't figure out how to print this recipe. Can you direct me?
     
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Reviews

  1. 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!
     
  2. 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.
     
  3. 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!
     
  4. WOW, I cheated a little for the rice I used a pack I had in the pantry TILDA BUTTERNUT SQUASH & BROWN BASMATI RICE. I had a mix of apples sweet and green so I simply lumped them as apples and measured out the amount needed - blended it in my Nutra Bullet and magic smooth soup with the most wonderful flavor. This recipe is a keeper and is nice both hot or cold with a big dob of light sour cream or Greek Yoghurt, I also sprinkled the top with some chopped cashews when serving.
     
  5. This soup was amazing, great flavor and consistency. I loved the curry and nutmeg flavor! I will definitely make this again.
     
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RECIPE SUBMITTED BY

I was born and raised in Boston and continue to live here still. I met my hubby in 1986 and we've been together ever since. We have two children and my family is my passion. Pet peeves? Rudeness, laziness, greed, hatred, and bad manners of any kind. And for some reason, I can't stand listening to someone whistle!
 
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