Curried Butternut Squash & Apple Soup - Crock Pot

Curried Butternut Squash & Apple Soup - Crock Pot created by GaylaJ

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

Ready In:
6hrs 26mins
Serves:
Units:

ingredients

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!
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RECIPE MADE WITH LOVE BY

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

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  1. icecreamqueen63
    This soup was fantastic, used chicken stock and followed exactly. I might try it again using pumpkin.
  2. janest1947
    I can't figure out how to print this recipe. Can you direct me?
  3. Camden Cook
    This was very good! Easy to make and wonderful on a cold Winter's day. Thank you mermaidmagic.
  4. alana.smith2
    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. jooksie
    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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