Slow Cooker Curried Butternut Squash Soup

By Helen Williams

This is our families 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.

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Comments

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.

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