Curried Butternut Squash & Apple Soup - Crock Pot

Total Time
6hrs 26mins
20 mins
6 hrs 6 mins

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

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  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!