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    You are in: Home / Recipes / Curried Butternut Squash & Apple Soup - Crock Pot Recipe
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    Curried Butternut Squash & Apple Soup - Crock Pot

    Curried Butternut Squash & Apple Soup - Crock Pot. Photo by GaylaJ

    1/1 Photo of Curried Butternut Squash & Apple Soup - Crock Pot

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 26 mins

    20 mins

    6 hrs 6 mins

    mermaidmagic's Note:

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

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    Units: US | Metric


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

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    Ratings & Reviews:

    • on November 23, 2009


      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.

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    • on September 10, 2007


      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!

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    • on February 18, 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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Curried Butternut Squash & Apple Soup - Crock Pot

    Serving Size: 1 (650 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 333.6
    Calories from Fat 66
    Total Fat 7.4 g
    Saturated Fat 3.3 g
    Cholesterol 17.3 mg
    Sodium 751.5 mg
    Total Carbohydrate 62.1 g
    Dietary Fiber 8.7 g
    Sugars 22.3 g
    Protein 9.9 g

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