You are here:Home > Food > Recipes > Breakfast & Brunch
Slow Cooker Curried Butternut Squash Soup |
|
By Helen Williams
This is our family's favourite soup and this slow cooker version means it is cooked and ready to puree at the end of the day. I often make a batch over night so we can have it for lunch the next day.
Ingredients
- 5 cup(s) raw butternut squash, chunked
- 2 small apple(s), diced
- 1 small onion(s), diced
- 1-2 tsp curry powder
- 5 cup(s) canned chicken broth
- 1 cup(s) Skimmed Evaporated Milk
- Salt & Pepper
Directions
- Coat skillet with cooking spray and sauté onions and apples until tender. Add curry powder and stir to combine. Transfer mixture to slow cooker
- Top apples and onions with butternut squash pieces
- Pour chicken broth to cover. Season to taste with salt and pepper. Stir.
- Cover and cook on low for 8 hours. Puree with immersion blender, add evaporated milk and stir.
Tips
- This recipe is flexible - if your butternut squash yeilds more than 5 cups, modify the other ingredient amounts and cook the whole squash for a larger pot of soup.
- Curry comes in a variety of spiciness. Depending on your taste you may want to use less or more.
- This recipe freezes well if you leave the milk out until prior to serving.
Hot Topics
Who's Online
Become a Fan
Follow Us
Helen | January 15, 2009 at 10:35 am - §
This recipe is especially tasty when cooked in a slow cooker (I also make it on the stove) because the seasonings have time to get together and really make a full flavoured soup. An immersion blender makes this soup creamy and smooth. **One tip I will offer is that the recipe results vary depending on the squash. Sometimes I find the butternut squash is more fibrous than other times. The difference is usually that i put a little more milk or a little less milk in at the end.
Helen | November 7, 2011 at 4:17 pm - §
I plan to test this - how manyservings does it make?