Slow Cooker Butternut Squash Soup (with curry and ginger)
User Reviews
5
Slow Cooker Butternut Squash Soup (with curry and ginger)
Description
Slow Cooker Butternut Squash Soup starts by combining chopped butternut squash, onion, garlic, ginger, curry powder, cumin, coriander, turmeric, and liquids including chicken stock and coconut milk. Cooking low and slow softens the squash thoroughly over several hours, allowing spices to infuse the broth. Once tender, the soup is pureed to a smooth and creamy consistency using an immersion blender or regular blender.
The flavor is layered with the mellow sweetness of butternut squash balanced by the bright aromatic spices and ginger, while coconut milk adds richness. The texture is velvety, with the option to adjust thickness by adding more stock or simmering uncovered if needed. Garnishes such as fresh cilantro and a dollop of Greek yogurt can lend freshness and creaminess to individual servings.
This preparation works well for batch cooking, with pre-chopped ingredients stored in the fridge or freezer before cooking. Leftovers freeze well for months, making it a practical choice for make-ahead meals. Alternatively, it can be prepared on the stovetop by sautéing vegetables and simmering until tender prior to blending.
Ingredients
- 1 butternut squash seeded, and chopped into 1-inch pieces, medium
- 2 tablespoons ginger roughly chopped (about a 2" piece, fresh
- 3 cloves garlic minced
- 1 yellow onion chopped
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon Coriander
- 1 teaspoon Turmeric
- salt to taste
- black pepper to taste
- 15 oz. coconut milk unsweetened, full-fat, canned
- 2 cups chicken stock or vegetable broth, plus more if needed, or broth
- cilantro for garnish, optional, and/or
- Greek yogurt
- roasted squash seeds
Instructions
- Combine all ingredients (except for cilantro and yogurt) in a slow cooker.
- Heat on low for 6-8 hours, or high for 3-4 hours, until squash is very tender.
- Use an immersion blender to blend the soup to a smooth consistency. (alternatively, you can use a regular blender in batches to process the soup). If soup is too thick, add some more chicken stock or some water.
- Garnish with cilantro and Greek yogurt (optional)
Notes
- If the soup is too thin, simmer uncovered on high to thicken, or transfer to a pot on the stove.
- You can prep all vegetables and spices ahead, storing them refrigerated for up to a week or frozen for six months before cooking.
- Leftover soup can be frozen in airtight containers for up to six months.
- This soup can be made on the stovetop by sautéing the vegetables, adding spices, stock, and coconut milk, then simmering until tender before blending.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 15g | 75% |
| Sodium | 305mg | 13% |
| Potassium | 761mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 13297IU | 266% |
| Vitamin C | 36mg | 40% |
| Calcium | 91mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
