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
Servings: 4 people
- 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: 871.1% | Vitamin C: 87.6% | Calcium: 14.7% | Iron: 12.4%