Slow Cooker Curried Butternut Squash Soup Recipe
Nothing warms you up on a cold winter day like a steaming hot bowl of creamy butternut squash soup. Making it in the slow cooker could not be easier. Prepare it before work and have it hot and ready when you get home from your cold commute.
Ingredients
- 6 cups peeled and cubed Butternut Squash
- 1 large Apple peeled, cored and cubed
- 1 large Pear peeled, cored and cubed
- 3 large Carrots chopped
- 1 medium Leek sliced
- 1 teaspoon Cinnamon
- 1/2 teaspoon Allspice
- 1 tablespoon Curry Powder
- Salt and freshly ground Black Pepper to taste
- 2 cups Chicken Stock store-bought or homemade
- 1/2 cup Heavy Cream
- 4 ounces Toasted Pumpkin Seeds to serve
- 3 tablespoons fresh Parsley finely chopped
Instructions
- Add prepared butternut squash, apple, pear, carrots and leek to a 6-quart or larger slow cooker crock.
- Sprinkle curry powder, cinnamon and all-spice on top.
- Season with salt and black pepper, to taste.
- Pour chicken broth over the vegetables. Stir to combine.
- Cover and cook on high for 3 hours or low for 6 hours.
- When cook time is complete, remove lid and cool slightly.
- Purée with an immersion blender until smooth. (If you don’t have an immersion blender, carefully transfer the vegetables in batches to a blender or food processor to process until smooth).
- Pour heavy cream into a heat proof measuring cup or small bowl.
- Temper the cream by adding one or two spoonfuls of the hot vegetable purée to it and stirring before adding cream to the slow cooker crock.
- Blend with the immersion blender again until the cream is thoroughly incorporated into the soup and the vegetables are completely smooth. (If using a blender or food processor, temper the cream and add it while processing the vegetables).
- Heat back up, necessary.
- To serve, transfer soup into individual serving bowls. Top with toasted pumpkin seeds and a sprinkling of fresh chopped parsley.