SIMPLE Curried Butternut Squash Soup

SIMPLE Butternut Squash soup made in the slow cooker

Smooth, velvetty and creamy are the only words to describe this butternut squash soup.  It is a hearty and delicious vegetarian soup that can be made dairy free as well by substituting coconut milk for the cream.

But best of all, we have changed a few of the traditional techniques to make this soup super SIMPLE to make.

If butternut squash soup is so delicious, then why aren’t more people making it at home?  There are 2 reasons for this:

  • Butternut squash is a pain in the rear to peel, cut and dice.  The answer to this?  Buy precut cubed butternut squash.
  • Cooking the butternut squash can be time consuming.  It is a hard vegetable that can take quite some time to soften.  We have the solution for that as well – the slow cooker.

Just these 2 steps alone will save a ton of time, frustration and clean up.   Slow cooking the squash, as well as the apples and carrots, results in an evenly cooked, tender and perfectly balanced soup.

Once the veggies are all soft, the soup gets pureed using either an immersion blender (or a regular blender) and either cream or coconut milk are added.

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SIMPLE Butternut Squash soup made in the slow cooker

Slow Cooker Curried Butternut Squash Soup

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  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes


  • 6 Cups Butternut squash, peeled and cubed
  • 1 Large Apple, peeled and cubed
  • 1 Large Pear, peeled and cubed
  • 3 Large Carrots, chopped
  • 1 Leek, rinsed, dried and sliced
  • 1 teaspoon Cinnamon
  • ½ teaspoon Allspice
  • 1 Tbsp. Curry powder
  • Sea salt and black pepper, to taste
  • 2 Cups Chicken stock
  • ½ Cup Heavy cream (or coconut milk for Dairy Free)
  • 4 oz. Toasted Pumpkin seeds
  • 3 Tbsp. Fresh parsley, finely chopped


  1. Add the cubed butternut squash, apple, pear, carrots, and leeks to a 6-quart or larger slow cooker. Sprinkle the curry powder, cinnamon, and all-spice on top and season with salt and black pepper, to taste.
  2. Pour the chicken broth over the vegetables and stir to combine. Cover and cook on high for 3 hours or low for 6 hours.
  3. When cook time is complete, remove lid and pierce the squash with a fork. The knife should go through completely and easily. Cool slightly before pureeing with an immersion blender. (A blender may be used in place of an immersion blender, carefully transfer the vegetables in batches to a blender or food processor to process until smooth).
  4. Temper the heavy cream by adding one or two spoonfuls of the hot vegetable puree to it before adding to the slow cooker crock. Blend with the immersion blender again until the cream is thoroughly incorporated into the soup and the vegetables are completely smooth.
  5. To serve, transfer the soup into individual serving bowls and top with toasted pumpkin seeds and some fresh chopped parsley.
  6. Enjoy!


  • Serving Size: 6-8 servings


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