Two bowls of slow cooker curried butternut squash soup with sprouts and pumpkin seeds
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5 from 2 votes

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! 
Prep Time7 mins
Cook Time8 hrs
Total Time8 hrs 7 mins
Course: dinner
Cuisine: American
Keyword: soup
Servings: 4 people
Calories: 164kcal
Author: Samantha Rowland


  • 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


  • 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.


Calories: 164kcal | Carbohydrates: 41g | Protein: 3g | Sodium: 1609mg | Potassium: 1161mg | Fiber: 7g | Sugar: 12g | Vitamin A: 43555IU | Vitamin C: 72.3mg | Calcium: 147mg | Iron: 2.2mg