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Curry Butternut Squash Soup {Slow Cooker}

This Curry Butternut Squash Soup is hearty and creamy with a touch of sweetness. It's complex and intriguing flavors will surely delight you! It's super healthy, easy to make, and can be made in your slow cooker! This soup makes an excellent, super healthy meal that everyone will love!
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 servings

Ingredients

  • 8 cups peeled butternut squash 1 medium squash, cut in 1 inch cubes
  • 1 cup onion chopped
  • 1/4 cup olive oil
  • 1 teaspoon curry powder
  • 2 teaspoons cumin
  • 1 cup apple peeled and cored and chopped
  • 8 cups broth chicken or veggie
  • 1/4 cup coconut sugar
  • 1 teaspoon Himalayan or sea salt
  • 1 teaspoon coarse black pepper
  • Optional: 1/4 cup chopped cilantro for garnish and 1/4 cup creme fraise cashew creme: blend 1/4 cup of soaked cashews with 1 teaspoon lemon juice and a dash of salt until creamy and smooth

Instructions

  1. In a skillet over medium high heat sauté onion, cumin, and curry powder in olive oil until soft and fragrant.
  2. In the pressure cooker or slower cooker add the sautéed onion spice mixture, broth, coconut sugar, salt, pepper, cubed squash, and chopped apple.
  3. If using the pressure cooker, select the soup button, which should be high pressure setting for 15 minutes.
  4. If using the slower cooker, set it to high for 2 hours, then reduce to low for 2 additional hours, or set to low and let it cook all day (6+ hours).
  5. Once the soup is finished cooking you can use a hand blender to puree the soup until desired constancy is reached.
  6. Top with cilantro, or other another herb, and drops of creme fraise.