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.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

Add the sautéed onion mixture to the crock pot.

Step 3

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.

Step 4

Sprinkle curry powder, ground cumin, and ground cinnamon over the ingredients in the crock pot. Add salt and black pepper to taste.

Step 5

Pour in the vegetable broth and stir everything together to combine.

Step 6

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.

Step 7

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.

Step 8

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).

Step 9

Let the soup warm through on low for another 10-15 minutes.

Step 10

Ladle the soup into bowls and garnish with a drizzle of lime juice and toasted pumpkin seeds, if desired.

Nutrition Facts

Serving size	(2378.1g)

Amount per serving	% Daily Value*
Calories	1374.2

Total Fat 48.9g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 3.5g
Cholesterol 0mg	0%
Sodium 6230.6mg	0%
Total Carbohydrate 226.4g	0%
Dietary Fiber 44.8g	0%
Total Sugars 96.1g
Protein 36.0g	0%

Vitamin D 0IU	0%
Calcium 524.9mg	0%
Iron 19.5mg	0%
Potassium 4674.2mg	0%

*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.

Source of Calories

Fat: 29.5%

Protein: 9.7%

Carbs: 60.8%