Curried Butternut Squash Soup {Slow Cooker}
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Smooth, creamy, and super comforting curried Butternut Squash Soup made in the slow cooker. Granny smith apples, onions, and carrots give this soup such a nice well rounded flavor. A hint of cream makes it so comforting and luxurious!
Well hey there chilly Monday morning! It’s been a while!
Guess what’s for dinner tonight? A warm, comforting butternut squash soup thats made with REAL food and lotso flavorful goodness. As in a bowl full of coziness. It’s like fuzzy socks for your soul. Okay, kinda weird. Just roll with the punches.
And it also just so happens to be perfectly meatless for meatless Monday.
This wittle magic butternut squash soup came about a couple of years ago. Only, it took me hours to make it because I would roast the veggies (butternut squash, onions, carrots, and apples) in the oven for hours prior to cooking it on the stove, then blending it all up and adding a little sinful cream to it. It’s come a long way since then. Now it all gets piled into the slow cooker and all you need is a quick emersion blender action to get it all creamy and smooth.
Wait, what? Oh the flavor? My friends, that’s the best part. I can without a doubt say that it actually tastes BETTER than its oven roasted brother.
Think of all of those veggies. How well are they going to pair with each other? Flavors? They’re going to pop and just smooth out with that bit of cream. We’re talking EVERYTHING that makes a curry taste so amazing. A couple bay leaves, ginger and garlic, and my super super favorite ingredient for this soup — cinnamon. And with the near ZERO prep time if you just buy precut butternut squash pieces, it’s going to be one super delicious breeze.
And those of you that will actually cut your own butternut squash for this soup, i’m telling you. This is the ONLY SOUP that’s WORTH IT. Every last little bit of that elbow grease. Speaking of, i’m not allowed to chop butternut squash at home anymore. I’ve damaged/endangered every finger on each hand now. Bless you Costco for selling me chopped butternut squash chunks in bulk! My husband, family, and doctors thank you!
Plus slow cooker butternut squash soup will only taste better with time. So Sunday nights dinner will make for even better Tuesday and Thursday lunches. A handful of saltine crackers. And even though my inner veggie loving goddess disapproves, a little turkey sandwich with cranberry sauce action would be a game changer with this soup. There I go again! Getting ahead of myself with all that cranberry talk.
It’s super friendly comfort food, guys.
And while we’re on the subject of guys, my guy reported that he reeeeeally liked this butternut soup. Um. The meatlover just confessed to liking something completely vegetarian without me giving him the ‘veggies are important lecture’.
MIND BLOWN.
Those of you that totally get me about super flavorful soups that are completely vegetarian friendly and loaded with flavor, thank you! I know you’re out there! You’re going to love this super creamy and comforting butternut squash soup. Um.. and hopefully your significant other will too. 
Curried Butternut Squash Soup (Slow Cooker)
Smooth, creamy, and super comforting curried Butternut Squash Soup made in the slow cooker. Granny smith apples, onions, and carrots give this soup such a nice well rounded flavor. A hint of cream makes it so comforting and luxurious!
Ingredients
- 2 - 2 ¼ pounds butternut squash, chopped into small chunks
- 1 large yellow onion, diced
- 2 granny smith apples, diced
- 2 carrots, cut into chunks
- 2 tablespoons light brown sugar
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 bay leaves
- 1 tablespoon curry powder (mild or hot and more to taste)
- ¼ teaspoon cinnamon powder
- 1 teaspoon fresh minced ginger
- 1 tablespoon minced garlic
- 2 cups vegetables (or chicken) broth
- ½ cup heavy cream (plus more to thin soup to preference)
Instructions
- slow cooker: Spray a 7-8 quart slow cooker with nonstick cooking spray. Add the butternut squash, onions, apples, carrots, sugar, salt, black pepper, bay leaves, curry powder, cinnamon, ginger, garlic, and vegetable broth. Allow the soup to cook on the low heat setting for 7-8 hours or on the high heat setting for 4-5 hours.
- instant pot: add everything but the heavy cream and cook on manual (high pressure) for 30 minutes. Let it hang out for 10 minutes before venting and releasing the pressure.
- both: The butternut squash is done when you can easily pierce it with a fork. Using an emersion blender, or by pouring the soup in batches into a conventional blender, blend the soup. Make sure to hold the lid down with a towel if using a regular blender. Stir in the cream and adjust the curry powder, broth, salt, and pepper to your liking. Serve warm with garlic toast or saltine crackers.
IS THIS A GOOD CHOICE FOR YOU?
*Please note: the nutritional facts calculated are an estimate based on the ingredients i’ve used. If you’d like a more accurate count, please calculate them using the ingredients/brands you’ve used to prepare the recipe. The nutritional info for this butternut squash soup is based on 6 servings.*
if you like this recipe, you might also like:
Instant Pot Cajun Butternut Squash Soup
Stuffed Butternut Squash with Curried Couscous Salad
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58 Comments on “Curried Butternut Squash Soup {Slow Cooker}”
This is the best butternut squash soup I’ve ever had!! 5 stars!!!! It was so easy to make, and I loved the idea of adding Granny Smith apples to it and the curry!! Fresh ginger, too! This is one of the best tasting things I’ve ever made in my life, period!
This was delicious! I made the instant pot version and didn’t need to add any more liquid. I also used only half of the salt, and it turned out perfectly salted. I figured since I was using store bought stock there was enough salt in the mix already.
What a great recipe, I made it last night. I only had one granny Smith, used a little maple syrup and a jalapeno. It was really good, a keeper – thank you for sharing.
Was skeptic when the recipe mentioned apple. Really tasty while being slightly sweet and you can taste slightly the apple. Never would have thought of this combination. Really enjoyed the soup unfortunately i missed carrots out. Make it you wont regret it
I made this soup out of our leftover pumpkins from Halloween and it was a massive hit. My 10 year old daughter loves it and it has done 3 days worth of meals so far and I still have a couple of bowls left.
I have a question regarding the calories though if you are able to answer it please. It says on the nutritional information that there is 173 calories per portion and it makes 6 portions so without me dividing it up into portions when serving for my family could you tell me how many cups it is per portion please?
Thank you! 🙂
I made this last year. It was so good, I’m making it my go- to fall soup recipe. This will be dinner party #2. Have not found another squash soup recipe this good. Super delicious.
I don’t have a scale. Roughly how many cups of raw butternut squashed, diced, did you use?
Delicious curried butternut squash soup. Thick and creamy and flavorful and one of my favorite recipes. Incredibly fast in an instant pot.
Amazing! The whole family love this dish. Even my 6 & 8 year old children ? PS I tell the kids outs Carrot soup because they say they don’t like pumpkin soup ??
I stumbled across this recipe looking for a different slow cooker curried butternut squash soup. It sounded pretty good and the reviews were good, so I decided to give it a try. When I woke up in the morning, I wasn’t so sure. I was kicking myself for using curry powder instead of red curry paste. I blended it up using an immersion blender and tried it. OH. MY. WORD!!! It was A-MAZ-ING!!! The only thing I did differently was use less salt and swap the veggie/chicken stock for homemade turkey stock (because I had it on hand). I did NOT peel the apples and it didn’t matter one bit. After blending the soup, I added a can of full fat coconut milk which made it rich and creamy. This recipe is a keeper!!!!
I’ve made this recipe several times and it’s always a hit. One of my favorites! Thanks! I was wondering if you have any good suggestions for non-dairy substitutions for the heavy cream. The coconut drizzle is perfect but I wasnt sure if too much blended with the soup would cover the other great flavors. Also read another comment about Greek yogurt and maple syrup? Thanks!
Made this super easy, low budget, yet sophisticated soup for Friendsgiving this year. It was a HUGE hit! I love it and will absolutely be making it again.
To clarify … are the apples peeled ?
I didn’t peel them, but you can if you’d like!
I don’t know how you came up with this combination of flavors, but it’s FANTASTIC! I’ve made this recipe several times and I love it.
Is it really a tablespoon of salt?? That seems like a lot…
Wow! Most flavorful soup I’ve ever made. Every flavor comes through on it’s own, and together, they’re perfect. Perfect texture as well. I can’t wait for our guests to try it this afternoon. It’ll be a show stopper!
I have made this recipe twice now for friends and family. Everyone loved it! The blend of vegetables, apples, and spices is phenomenal. I also like how it is thick enough that it can be served as both a soup and a “curry” over rice. Definitely a keeper and will make again.
Wow absolutely yummy!! I’m addicted
Love this slow-cooker version! Have made this a few times now … enjoyed “as is” and also with Kabocha squash and Pears instead of butternut and apples.
I made this yesterday and it turned out soooo good! I used whatever other kinds of apples I had laying around and actually added some potatoes because my squashes were quite small. Also, after blending, I realized I wanted more curry powder. Will totally make this again!
I’m so excited, this is in the Crockpot as we speak!! I only had a little over a pound and 1 quarter of squash, but I added 2 extra carrots and the rest of the recipe as is. I’ll let you know how it turns out! The colour is so pretty and it smells delish!! Thanks!!
Oh, and I skipped the apple because I did not have one. Still delicious!
This was delicious! I made mine stovetop and added a red pepper. Used chicken bone broth. It was even better the next day. It was nice and thick, so I used a dollop of it on top of another meal as my sauce. Amazing!! And healthy too!!
Are the bay leaves pureed as well, or do you remove them?
I am serving this as an appetizer on Christmas along (with 2 or 3 other apps). I have 12 guests coming, however I am thinking about keeping the recipe as is (serving size 6) rather than doubling it. I doubt everyone will have it.
Do you think the portions will be enough ? I am not looking for full bowls of soup, perhaps mini bowls.
If I double the recipe, would it fit in a 4 qt crock pot?
Thank you!!
Patti, I think 1 batch of this butternut squash soup should be enough if you’re serving it in small bowls. This makes 6 dinner-sized portions so that should be more than enough for your party of 12! 1 batch of this soup cooks in a 7-8 quart slow cooker, I do not suggest using a 4 as the ingredients will not fit. Hope everyone enjoys the soup 🙂
UPDATE!
This recipe is incredible. Everyone demanded we make it a Christmas tradition. The recipe was plenty for serving 12 adults…and I had a decent amount left over.
I was able to use a 5 qt crock pot no problem. I used a Cuisinart Smartstick Immersion Blender directly in the crockpot to blend.
Perfect amount of curry, perfect consistency.
I had to freeze my chopped squash ahead of time, and didn’t defrost it in time. Added it frozen directly to the pot and it did not water down the flavor or thin it out one bit.
Thank you thank you!
Made this twice already – amazing! I added a can of coconut milk last time around – highly recommend giving it a try. Also, forwent the heavy cream topping and used plain Greek yogurt thinned with REAL maple syrup. Give it a shot! My go to butter squash recipe
Glad to hear it! Thanks Barry!
I’ve made this twice now. Very good! I add a little milk to my bowl of soup to thin it and tone down the spice.
Hi! This soup looks and sounds amazing, and we are so excited to try it out! I’m wondering if you could freeze the leftovers (without the heavy cream). We often double crockpot recipes and then freeze the extra into individual portions for a quick lunch/dinner. I’m pretty sure this one would work, but wanted to see if anyone else had tried to freeze it successfully.
Absolutely! I think since you’re freezing it without the cream, it should be just fine.
Hi – I’m so excited to try this recipe! I was wondering how much cubed squash I would use if I bought it already cut – I know the recipe says approx 2 lbs but wouldn’t that be for the entire squash – not just the edible portion? Thanks!
You can still use 2 pounds of cut squash, Robyn, as this recipe will work with up to 2 1/4 pounds (insides and skin of squash usually come out to about 1/4 pound). No need to be super accurate with this recipe, it’s pretty forgiving. 🙂
Will the taste be negatively affected if i use a honeycrisp or other sweet/crisp apple v. the tart granny smith?
You can certainly replace it with the honey crisp apple if you’d like. But you will most likely need to cut back on the brown sugar a bit to balance flavors.
I made this and it was delicious, but a bit spicy. How would I cut the spice?
Thanks for the recipe!
You can use a milder curry powder or even just ½ tablespoon of curry powder instead of 1 should do the trick!
I would suggest cutting back on the ground pepper. I also found the soup to be ‘spicy’, but I think it was from too much black pepper.
my house smells amazing right now! and it was hardly any work (since I got the husband to peel and chop the butternut yesterday… 😉 Can’t wait to eat this soup. It’s very wet and blustery here in Seattle, our first storm of the season. xox
Seems like the prefect weather for soup, Joely! Hope you guys enjoy it! 🙂
Too much salt I think. Next time I’ll start out with 1 teaspoon and then add more to taste. But otherwise very delicious.
Made this soup last Sunday, with the aroma filling the house and teasing our tastebuds all day long. The flavour was amazing, so tasty, and my husband and teenage son loved it. Will certainly make this again… just next time will add a bit more vegetable broth as it was just a slight bit on the thick side for our preference.
yes I add about 3 cups of water myself.
Hi, Would coconut milk be ok instead of heavy cream? Just wondering because I dont have the cream and I really wanted to make this today! Thanks
Hi Elizabeth! Yes, full fat coconut milk with work just fine! 🙂
Hey there, great recipe! My stock was frozen, so while I waited for it to thaw, I went ahead and threw the rest of the ingredients in the crock pot on low, essentially roasting them. The flavor was great and it wasn’t any extra work!
So I made this for dinner and I gotta tell ya..it’s insanely delicious! The whole house smells amazing while it bubbles away in the crock pot and then when you add the cream and puree it..something magical happens. It turns a beautiful orange color and you can smell the sweetness from the apples,the cinnamon and curry swirl around like a potpourri mix and everyone comes in closer to take a huge deep breath..lol
My husband in general is very so-so about soup and he finished before I did and went back for seconds. That’s a pretty big thing in my house. I usually have to ask if he wants more. So that alone is a huge thumbs up and my two teenage sons even went back. It’s such a wonderful recipe and the flavor is spot on. Thank you so much for such a wonderful tasty soup recipe that will be made often by me 🙂
Is a serving one cup?
I can’t remember exactly now, but I believe each serving was approximately 1¼ – 1½ cups.
I have used your recipe a few times now and the soup is yummy. 🙂
Wow, this is a great recipe and simple too. We were surprised at how filling it is. With a bit of bread and salad, it’s a meal.
Wow! This is terrific and easy to make. Very tasty, unique flavour. Thanks for the recipe.
Hi Marzia! This soup looks wonderful! Unfortunately, I only have a 4 qt. crockpot. How long do you think I should cook it on the stove? A couple of hours?
Hi Eileen!
You can make the soup on the stove by simply adding all the ingredients into a dutch oven (or something similar), let it come to a boil, then cut the heat back to low and allow it to simmer covered for 2-3 hours. Though I haven’t tried it myself, I think it should work. You may need to adjust the cooking time a little. I would check at hour 2 and see if the butternut squash/apples can easily be pierced with a fork. If so, blend and add in the cream and adjust to preference! 🙂
I love curried butternut squash soup and the combination of fruit, vegetables and spices you used sounds fabulous!
What is the round white ball ingredients in the crock port.
Can I use any other squash and can I omit the brown sugar.
Love this recipe wondering if I can freeze in batches.
It’s just pre-minced garlic that I scooped out of a jar. Yeah, definitely – this recipe would work with a lot of different squashes. You can omit the brown sugar but I would add honey or agave or another kind of sweetener as it adds a nice depth of flavor. And yes, you can freeze this soup in batches!