Two bowls of slow cooker curried butternut squash soup with sprouts and pumpkin seeds
Print

Slow Cooker Curried Butternut Squash Soup

This slow cooker curried butternut squash soup is the perfect meal for a busy weeknight or Sunday Supper. It's vegan, gluten free, paleo, Whole30 and so easy! 
Course dinner
Cuisine American
Keyword soup
Prep Time 7 minutes
Cook Time 8 hours
Total Time 8 hours 7 minutes
Servings 4 people
Calories 164kcal
Author Sam

Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 1 pound organic carrots, chopped
  • 4 cups organic vegetable stock, unsalted
  • 1 tsp curry powder
  • 1 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp garam masala
  • 1/2 tsp cumin powder

Instructions

  • 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.

Nutrition

Calories: 164kcal | Carbohydrates: 41g | Protein: 3g | Sodium: 1609mg | Potassium: 1161mg | Fiber: 7g | Sugar: 12g | Vitamin A: 871.1% | Vitamin C: 87.6% | Calcium: 14.7% | Iron: 12.4%