Curried Butternut Squash & Apple Soup - Crock Pot

mermaidmagic's Note:

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

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

Ingredients:

Servings: 6

• 2 tablespoons unsalted butter
• 2 cups onions , chopped
• ½ cup celery , thinly sliced
• 1 tablespoon curry powder
• ½ teaspoon ginger
• 3 lbs butternut squash , peeled, seeded, and cut into 1 inch cubes (weigh after peeling & seeding)
• 1 lb apple , peeled, cored &, cut into wedges
• ¼ cup white rice
• 6 cups chicken stock
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground pepper

Directions:

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 chicken stock, salt and pepper.
6. Cook on high for 1 hour, then reduce to low temperature and cook 5 additional hours.
7. Puree the soup to a completely smooth texture with hand blender or blender.
8. Enjoy!

Reviews

[rmemom]

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.

[Blue Eyes Willow]

My room-mates and I really liked this soup- though I did change a few things. One thing I know I messed up on- I used uncooked rice since it didn't really specify. I also added carrots (they needed to be used) and didn't have onoins or celery. Still good tho!

[Vino Girl]

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!