Curried Butternut Squash Apple Soup Crock Pot
Warm up with the vibrant, creamy flavors of this Curried Butternut Squash Apple Soup made effortlessly in your crock pot. This vegan, gluten-free recipe combines the natural sweetness of butternut squash and apples with the aromatic warmth of curry powder, fresh ginger, and a touch of cinnamon, all mellowed by rich coconut milk. Perfect for busy days, this soup requires minimal prep and slow cooks to perfection, blending into a velvety, nutrient-packed bowl of comfort. Garnish with a squeeze of lime juice and crunchy toasted pumpkin seeds for a gourmet touch. Whether served as a cozy weeknight dinner or an impressive starter for guests, this crock-pot soup is a flavorful and hassle-free addition to your culinary repertoire.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 3 cups (peeled, seeded, and cubed) butternut squash
- 2 medium (peeled, cored, and diced) apples
- 1 medium (diced) yellow onion
- 1 large (peeled and sliced) carrot
- 1 can (13.5 ounces) coconut milk
- 3 cups vegetable broth
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 tablespoon olive oil
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 1 tablespoon (grated) fresh ginger
- 2 minced garlic cloves
- 1 tablespoon (optional, for garnish) lime juice
- 0.25 cup (optional, for garnish) toasted pumpkin seeds
Instructions
Heat olive oil in a small skillet over medium heat. Add diced onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until fragrant and slightly softened.
Add the sautéed onion mixture to the crock pot.
Peel, seed, and cube the butternut squash. Core, peel, and dice the apples, then add both to the crock pot along with the sliced carrot.
Sprinkle curry powder, ground cumin, and ground cinnamon over the ingredients in the crock pot. Add salt and black pepper to taste.
Pour in the vegetable broth and stir everything together to combine.
Cover the crock pot and cook on high for 3-4 hours or on low for 6-8 hours, until the butternut squash and apples are very tender.
Once cooked, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy. Return the soup to the crock pot, if needed.
Stir in the can of coconut milk and mix well. Taste and adjust seasonings as necessary (consider adding a touch more salt or curry powder if desired).
Let the soup warm through on low for another 10-15 minutes.
Ladle the soup into bowls and garnish with a drizzle of lime juice and toasted pumpkin seeds, if desired.
Nutrition Facts
Calories |
204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 970 mg | 42% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 15.4 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 783 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
