Kitchen notes · a little help before you start
Curried Butternut Squash Soup (Slow Cooker)
Curried squash soup makes a smooth, warming bowl, with apple adding a little brightness under the spice. The cream softens the finish without hiding the squash. Choose a gentle or hotter curry powder and enjoy a spoonful with the suggested garlic toast or crackers alongside.
- Prep
- 15 min
- Cook
- 240 min
- Total
- 255 min
- Original yield
- Serves 10
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Cooking method
- Slow cooker · Pressure cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
- Dish type
- Soups · Soups & stews
A few quick notes
1. Keep cream for the finish
Cook the vegetables, fruit and seasonings without heavy cream, then stir it in after blending the soup.
2. Check squash with a fork
The squash is ready for blending when a fork pierces it easily, whichever cooker route you choose.
3. Blend in batches if needed
An immersion blender or conventional blender can smooth the soup; the directions specify batches and a towel-held lid for the latter.
Get to know the ingredients
Small squash chunks
Chop the butternut squash into small chunks before adding it with the other vegetables and broth.
Diced Granny Smith apples
Dice the apples before they join onion, squash and carrots at the start of cooking.
Curry powder choice
Mild or hot curry powder are listed, with more allowed to taste when adjusting the blended soup.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 10. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Curried Butternut Squash Soup (Slow Cooker)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Adjust the creamy soup
Stir cream into the blended soup and adjust curry powder, broth and seasoning to your liking before serving warm.
A little more help as you go
Choose a cooker route
Both slow-cooker and Instant Pot directions are supplied, each finishing with the same blending and cream stage.
Wait before venting pressure
For the Instant Pot route, allow the stated ten-minute pause after cooking before venting and releasing pressure.
A few questions you might have
Can I use chicken broth?
Vegetable or chicken broth are both listed for cooking the squash, apple and vegetables before blending.
Does ginger go in at the end?
Minced fresh ginger goes in at the beginning with garlic, curry powder and the other seasonings.
What is suggested alongside the soup?
The serving direction suggests garlic toast or saltine crackers with the warm, blended curried squash soup.
Can I loosen a thick soup?
The final step allows adjusting broth, and extra cream is listed for thinning to the consistency you prefer.
Is there a high slow-cooker option?
Yes, the slow-cooker directions give high and low options; check the squash is easily pierced before blending.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: littlespicejar.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
