My Crock Pot is one hard-working appliance. We use it all the time, and have been for years! Honestly, it’s kind of a miracle it even works after all these years. I keep telling myself I’m going to buy a new one, but if it ain’t broke…right? This Crock Pot Curried Butternut Squash Soup is a new addition to my collection of soup recipes. It’s rich and creamy and full of vibrant flavors. Also, it manages to be a ZERO POINT recipe if you’re following Weight Watchers!
Crock Pot Curried Butternut Squash Soup
This Crock Pot soup recipe is zero WW points and also a fantastic 21 Day Fix option (a great way to get in those fruits and veggies). It freezes really well, too – I currently have four cups frozen in my freezer! I use Souper Cubes to freeze soup (and pasta, and ground beef, and basically anything!). I have been using these for awhile now and I 100% recommend.
Yep! Using frozen ingredients might affect the cooking time, but you can definitely put frozen items in your slow cooker. The recipe I’m sharing today calls for 6 cups of cubed butternut squash. I bought it frozen and cubed (in the frozen veggie section at my local grocery store) and dumped it directly into the slow cooker without thawing.
How to prepare butternut squash for soup
Like I mentioned, I bought the butternut squash frozen and already cubed. You can also buy it cubed in the product section of your grocery store (not frozen). Or, you can prep it yourself!
If you’ve never cut up a butternut squash before, I recommend checking out a quick YouTube video for a tutorial. Or, check out this post with a great picture (and video) tutorial.
Ideally, you’ll want smallish cubes of squash (about 1/2″).
What should I serve with butternut squash soup?
This recipe goes great with any protein or side salad, although I feel like the flavor in this soup makes it a great side dish to any mild chicken or pork dish. It does have a nice fall vibe (although it’s currently May as I write this), and will go well with popular fall produce like pears and apples. I like to eat this as the main dish, with a side salad and a piece of crusty, buttery bread.
I topped this soup with pumpkin seeds and parsley (of course, you’ll need to add those to your tracking if you’re following WW or 21 Day Fix). Other options would be croutons, no-shell pepitas, or even a dollop of sour cream.
What is the best blender for soup?
Once this soup is done in the slow cooker, it requires blending. You can blend in your blender or use an immersion blender. I use my immersion blender a lot, and it will work well for this recipe. I have a relatively inexpensive immersion blender and I’ve been happy with it. For years, we also had an inexpensive blender and that worked fine, too.
HOWEVER. A few weeks ago we splurged on a Vitamix and I am here to preach it, sister. We got ours at Costco. It’s probably the most expensive appliance in our kitchen, aside from the oven and fridge. But it is worth every. single. penny. Also, it comes with a 7-year warranty, which makes the cost easier to swallow. We’ve been using it for smoothies, soups, and even to make oat flour.
If a Vitamix is in your budget, I recommend doing some research and seeing if it might the right blender for you. If it’s not in your budget, I recommend saving for it rather than purchasing a lesser one that you’re going to be replacing every couple years.
Just to be clear, though, a regular blender will be perfectly fine for this recipe! We used the same blender for years…it was broken and I had to hold a towel over the top every time I used it, but it did the job.
Crock Pot Curried Butternut Squash Soup
- Slow Cooker
- 6 c butternut squash peeled and cubed
- 1 apple large, peeled and cubed
- 1 pear large, peeled and cubed
- 3 carrots large, peeled and chopped
- 1 leek medium, sliced
- 1 tsp cinnamon
- 1 tbsps curry powder
- 1/2 tsp allspice
- sea salt to taste
- black pepper to taste
- 2 c chicken stock or broth
- 1/2 c unsweetened almond milk
- toasted pumpkin seeds
- finely chopped parsley
- Add butternutsquash, apple, pear, carrots, and leek to a 6-quart or larger slow cooker crock. Sprinkle the curry powder, cinnamon, and all-spice on top and seasonwith salt and black pepper, to taste.
- Pour the chicken broth and almond milk over the vegetables and stir to combine. Cover and cook on high for 3 hours or low for 6 hours.
- When cook time is complete, remove lid and cool slightly before pureeing with an immersion blender. (If you don’t have animmersion blender, carefully transfer the vegetables in batches to a blender or food processor to process until smooth).
- To serve, transfer the soup into individual serving bowls and top with toasted pumpkin seeds and some fresh chopped parsley. Enjoy!
I hope you love this one! Here are some other soup recipes that you can make in your slow cooker: