Becky Luigart-Stayner
Yield
8 servings (serving size: 1 cup)

This make-ahead recipe keeps in the refrigerator for up to four days and up to two months in the freezer. For a main dish option, add cooked, diced chicken or turkey breast to the pot in the last 20 minutes of cooking. Serve garnished with a dollop of sour cream and chopped cilantro. 

How to Make It

Step 1

Combine all ingredients in an electric slow cooker. Cover and cook on low for 8 hours or until squash is tender.

Step 2

Place half of squash mixture in a blender, and process until smooth. Pour pureed mixture into a large bowl. Repeat the procedure with remaining squash mixture.

Chef's Notes

For a vegan-friendly Instant Pot version of this flavorful curried squash soup, we simply swapped the chicken broth for vegetable stock (and skipped the sour cream garnish); and rather than using the slow cooker, we prepared the soup in the Instant Pot, setting it on high pressure for 6 minutes, otherwise following the recipe as written. 

Grill Power

Ratings & Reviews

Great Autumn Flavors

SuzanneM
September 25, 2015
This was a delicious weeknight soup. I had forgotten it was a slow-cooker meal, so I made it on the stovetop, cooking everything until tender and blending it as directed (I did add a bit more broth to the first batch in the blender to help it purée more easily.) I made it as directed except for using a yellow curry powder,and was surprised at its underlying heat- not overwhelming but there. The flavors blended really well, with no one ingredient predominating. This was a great use for yummy butternut squash. (It would also be great for vegetarians if made with vegetable stock.) I garnished with plain yogurt and served with some naan. It was easy and quick to prepare, quite filling, and the leftovers can be frozen for another meal- wonderful.