Slow-Cooker Curried Butternut Squash Soup
- Yield:6 servings
- Time:7 hrs, 30 secs show details
Ingredients
- 1yellow onion, roughly chopped
- 3garlic cloves, smashed
- 2 poundsbutternut squash, peeled and cubed
- 1Granny Smith apple, peeled and chopped
- ½ teaspoonground cinnamon
- 1 teaspoongaram masala
- 1 teaspoonground coriander
- ½ teaspooncumin seeds, toasted and ground
- ¼ teaspoonblack pepper, freshly ground
- 2 teaspoonschicken stock powder
- 4 cupswater
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Equipment
- slow cooker
- immersion blender
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Preparation
Dump the onion, garlic, butternut squash, and apple into your slow cooker. Don't worry about perfect knife work here — it's all getting blended anyway.
Mix everything around so it's distributed evenly.
- 30 secs
Sprinkle in all your spices and the stock powder. Give it another good mix. (Toast those cumin seeds in a dry pan for 30 seconds before grinding if you want extra depth)
Pour in the water and stir one final time to distribute everything.
- 7 hrs
Set your slow cooker to low and let it do its thing for 7-8 hours. The squash should be completely tender and falling apart.
Use an immersion blender to puree everything right in the pot until smooth. Taste and adjust seasoning — you'll probably want more salt.
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