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

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! 
5 from 2 votes
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Course: dinner
Cuisine: American
Keyword: soup
Prep Time: 7 mins
Cook Time: 8 hrs
Total Time: 8 hrs 7 mins
Servings: 4 people



  • 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 Information

Nutrition Facts
Amount Per Serving. See serving size in recipe.
Calories 164
Carbohydrates 41g
Fiber 7g
Sugar 12g
Protein 3g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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