If you are looking for a delicious slow cooker recipe for fall, you can’t go wrong with this Curried Butternut Squash Soup!
Warming spices go into the crockpot with squash, leeks, apples, and pears and the soup smells amazing as it cooks slowly throughout the day.
Prep it before going to work or running errands and it’ll be ready to enjoy when you step back through the door!
I’ve got more Easy Soup Recipes for you to enjoy – right-click and open in a new tab to read next.
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Curried Butternut Squash Soup
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.
Have you grown butternut squash in your garden this year? If you are looking for ways to use up all of that amazing squash harvest, this is one of those must save recipes!
We planted a variety of squash and pumpkins this year. However, the butternuts just did not want to grow. They’d get to a certain size and fall off… we were so sad! But we have got a bounty of other veggies so that makes up for the failed ones.
This curried squash soup made in the slow cooker can be prepped in the morning before you go about your day and be ready to serve as soon as you arrive home. Imagine the aroma as you walk in your kitchen – the warming curry spices with the vegetables and fruit (yes fruit!) will be amazing!
This soup is made with a variety of veggies and fruit – butternut squash, apple, pear, leeks, and carrots. The use of curry spices offsets the sweetness for a delicious fall soup.
For more seasonal food, check out The Ultimate List of Autumn Recipes for the Fall Season! Right-click and open a new tab to read next.
Ingredients & Equipment Used In This Recipe
You may have some of the ingredients for this recipe in your kitchen already – the full list with measurements is found in the recipe card.
For your convenience, any specialized ingredients and equipment needed for this recipe have been linked to Amazon below.
- Allspice – this is not ALL the spices as the name suggests, but is the dried unripe berry of Pimenta dioica tree. Similar to cloves.
- Curry Powder – you can use mild or hot curry powder to your personal tastes.
- Ground Cinnamon – I seem to throw cinnamon into most autumnal soups!
- Chicken Stock or Vegetable Stock – either your own homemade stock, from a stock cube/bouillon, or from a carton/can/pouch.
- Pepitas – or pumpkin seeds, toasted for garnish
This recipe uses American cups. They’re a handy piece of kitchen equipment to have along with a kitchen food scale. Having both in your kitchen means you’ll be able to make all of the different recipes on my blog as I use both cups and weighted measures.
This recipe uses a large 6-quart/6-litre slow cooker, but if yours is smaller you can halve the recipe if you need to.
The soup is also blended using an immersion blender, a regular stand blender, or a food processor.
Benefits of Using a Slow Cooker
Autumn is slow cooker season as far as I’m concerned. I do use it a few times during spring and summer, but autumn (and into winter too) is when it really gets a run for its money!
I know that Instant Pots are so in vogue right now, but I always return to my trusty slow cooker for easy meal prepping and stress free family meals!
Slow cooker recipes are usually super easy to prepare and get on the table. Dump-and-Go recipes are some of my favorites! Try these Slow Cooker Charro Beans.
Slow cooker recipes are often cost effective. Thanks to the magic of slow cooking, tougher, more cost-effective cuts of meat can be transformed into fall-apart tender dishes the whole family will love.
With the cost of healthy, whole food ingredients climbing higher and higher your slow cooker will help you save money! Try my Slow Cooker Beef Fajitas using beef brisket.
Slow cooker recipes save time. It seems everyone is so pressed for time these days. Slow cooker recipes make is so easy to prepare delicious, home-cooked meals without spending hours in the kitchen.
All you need to do is toss in the ingredients and go about your day. And the smell of your cooking food to greet you after a long day is SO welcoming! Try my Hawaiian Pulled Pork – it’s our family favorite here!
Slow cooker recipes are versatile. You can cook all sorts of dishes in a slow cooker – from breakfast oats to soups to pot roasts to pulled pork to stews and casseroles.
More Recipes Using Squash
One of the hero ingredients in this recipe is squash here are some more recipes using the same:
More Soup Recipes
Looking for more soup inspo? Check these recipes out next:
How Do I Make Curried Butternut Squash Soup?
Just check out the recipe card below with full ingredients, instructions, and demonstration photos. You can print the card out too (don’t worry, the pics don’t print to save your ink!).
- 6 cup butternut squash, peeled and cubed
- 1 large apple, peeled and cubed
- 1 large pear, peeled and cubed
- 3 large carrots, chopped
- 1 medium leek, sliced
- 1 tsp cinnamon
- ½ tsp allspice
- 1 Tbsp curry powder
- Sea salt and black pepper, to taste
- 2 cups chicken or vegetable stock
- ½ cup heavy cream (double cream)
- 4 oz toasted pumpkin seeds
- 3 Tbsp fresh parsley, finely chopped
- Add butternut squash, apple, pear, carrots, and leek to a 6-quart/6-Litre slow cooker pot.
- Sprinkle the curry powder, cinnamon, and all-spice on top and season with salt and black pepper, to taste.
- Pour the stock 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 the lid and cool slightly before pureeing with an immersion blender.(If you don’t have an immersion blender, carefully transfer the vegetables in batches to a blender or food processor to process until smooth).
- Temper the cream by adding one or two spoonfuls of the hot vegetable purée to it before adding to back to the slow cooker.
- Blend with the immersion blender again until the cream is thoroughly incorporated into the soup and the vegetables are completely smooth. (If using a blender or food processor, temper the cream and add it while processing the vegetables).
- To serve, transfer the soup into individual serving bowls and top with toasted pumpkin seeds and some fresh chopped parsley. Enjoy!
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 297Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 49mgSodium: 170mgCarbohydrates: 36gFiber: 10gSugar: 10gProtein: 13g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the starter/appetizer, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Main Dish: Sheet Pan Roasted Chicken Thighs with Potatoes
- Side Dish: Honey Mustard Roasted Roots
- Beverage: Ginger Peach Iced Tea Recipe
- Dessert: Caramel Apple Bread Pudding Recipe
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!