Ingredients
Scale
- 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
- 1/2 teaspoon Allspice
- 1 Tbsp. Curry powder
- Sea salt and black pepper, to taste
- 2 Cups Chicken stock
- 1/2 Cup Heavy cream (or coconut milk for Dairy Free)
- 4 oz. Toasted Pumpkin seeds
- 3 Tbsp. Fresh parsley, finely chopped
Instructions
- 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.
- Pour the chicken broth over the vegetables and stir to combine. Cover and cook on high for 3 hours or low for 6 hours.
- 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).
- 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.
- To serve, transfer the soup into individual serving bowls and top with toasted pumpkin seeds and some fresh chopped parsley.
- Enjoy!
Nutrition
- Serving Size: 6-8 servings
