This slow cooker curried butternut squash soup is your answer to the easiest weeknight meal or Sunday Supper if you are short on time or just really love coming home to dinner already ready for you. This soup is vegan, gluten free, grain free, paleo and Whole30 approved. And it’s so thick, your spoon will stand up straight in it!
This soup is beyond simple to make and it doesn’t require a ton of ingredients (which I love). You can even make it easier to make by buying pre-cubed butternut squash at the store! What I love the most is that this soup will make is so easy to get in a full serving of veggies and lots of vitamins in the colder months.
Because it cooks in the slow cooker, the butternut squash and carrots become so soft and this soup easily blends up with little effort with an immersion blender or in the blender. TIP: if you are using a regular blender, don’t overfill it with hot food and leave a little vent in the blender for the heat to escape from. Trust me on this one!
I used to make curried butternut squash soup that you had to roast in the oven first, and then blend up. However, I’ve gotten quite lazy over the years and if I take the time to roast butternut squash, I’m going to eat it on salads or with dinner, not blend it up in soup. I just hate to waste those crispy crunchy butternut squash cubes on anything other than eating them with my hands off the sheet pan… I mean in a meal.
So I use my slow cooker now. The butternut squash is plenty sweet on its own, and the slow cooker lets me set it and forget it. It also makes the house smell like HEAVEN. Just an added bonus I might add.
Here is the low down on the spices I use. I used curry powder, garam masala, garlic powder and ground cumin. You likely already have most of these in your pantry. However if you don’t have garam masala, it’s ok, this will still be amazing without it, you can just add some cinnamon and small pinch of cloves.
However, here is a quick tip. You don’t have to buy an entire jar, especially if you haven’t tried it before. Just go to your local Whole Foods or specialty grocery store and go to the bulk spices area and see if they have it there. You can just buy a tablespoon or two to try it out. Honestly, I think it’s an amazing spice to keep around. Garam masala is usually made of Black peppercorns, mace, cinnamon, cloves, brown cardamom, nutmeg, and green cardamom and it adds amazing depth to dishes. I use it in pumpkin soup, as a seasoning for sweet potatoes, and in my lentil butternut squash soup to change up the flavors a bit!
To make this recipe you will need (affiliate links):
To make this a complete meal, I added sprouted pumpkin seeds, toasted hemp hearts and broccoli sprouts. These add healthy fats, protein and the broccoli sprouts are my new favorite obsession because they pack so much nutrition in a little punch. It’s essentially all the nutrition in a big head of broccoli in just a handful of sprouts. So I throw them on everything! An added bonus is they are so pretty.
I find broccoli sprouts at the grocery store in the refrigerated section by the bagged salads. I order my sprouted pumpkin seeds and toasted hemp hearts online. I usually use amazon or Thrive Market. If you haven’t tried Thrive Market (affiliate link) before, you can use my link to get 25% off your first order! Check them out, they have so much amazing stuff and it’s incredibly fast shipping!
Slow Cooker Curried Butternut Squash Soup
- Peel and cube your butternut squash (remove seeds) and add the butternut squash to the slow cooker
- Slice your organic carrots, removing the ends. You don't need to peel them if they are organic
- Add 2 cups of stock, curry powder, sea salt,garlic powder, garam masala and cumin powder to the slow cooker and turn it on low for 8 hours.
- After 8 hours in the slow cooker, add the additional 2 cups of vegetable stock. Blend with an immersion blender or in the blender until smooth. Serve hot.
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