Slow Cooker Butternut Squash Curry Soup Recipe
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This slow cooker butternut squash curry soup is perfect for fall. It’s creamy, savory, and absolutely comforting on a chilly evening. Serve it with a side salad and some crunchy garlic bread to round out the meal. It’s an easy crockpot dinner that has the option of being plant-based or not. Let your slow cooker do all the cooking tonight.
A cozy, hands-off curry made with chunks of butternut squash, coconut milk, and spices. Vegan-optional, freezer-friendly, and perfect served over rice or quinoa.
Why You’ll Love This Butternut Squash Curry Soup Recipe
- Prep, dump-and-go slow cooker dinner.
- Rich and creamy with no heavy cream.
- Great for meal prep and freezer meals.
- Customizable with protein or extra veggies.
Ingredients For Butternut Squash Curry Soup
- Butternut squash
- Canned full-fat coconut milk, unsweetened
- Red onion
- Can diced tomatoes – no sugar added
- Chicken or vegetable broth
- Curry powder
- Ground cumin
- Turmeric
- Ground cinnamon
- Garlic powder
- Salt
- Black pepper
- Can chickpeas – no sugar added
- Fresh cilantro – optional for garnish
Ingredient Substitutions & Variations
- Swap butternut squash for pumpkin or sweet potatoes.
- Use red curry paste instead of curry powder for Thai flavor.
- Add spinach or kale in the last 10 minutes for greens.
- Add chicken or shrimp for a protein boost.
- Add rice, quinoa, or cooked cauliflower florets for bulk.
How To Make Butternut Squash Curry Soup In A Slow Cooker (Step-by-Step Instructions)
- Add butternut squash, coconut milk, onion, tomatoes, broth, spices, garlic, salt, and some pepper to the slow cooker. Stir to combine.
- If you want a smooth soup, add the chickpeas now. If you want more of an actual curry, add them after blending the soup.
- Cover and cook on Low for 6–7 hours or High for 3–4 hours, until squash is tender.
- When done, blend the soup with an immersion blender until creamy and smooth.
- Serve hot, garnished with fresh cilantro.
How To Serve Butternut Squash Curry Soup
- Serve over basmati rice, jasmine rice, or fluffy quinoa.
- Pair with naan bread or flatbread.
- Add toppings like toasted pumpkin seeds, yogurt, or extra cilantro.
Storing, Freezing & Reheating Butternut Squash Curry Soup
- Fridge: Store leftovers in an airtight container up to 4 days.
- Freezer: Freeze portions for up to 3 months.
- Reheat: Warm on stovetop or microwave until hot, stirring gently.
FAQs
Can I use frozen butternut squash?
Yes, you can. You can also pick up a package or two of pre-cut and peeled butternut squash at most grocery stores. But frozen will work.
Can I make this curry spicier?
Yes, you can. Add a dash of cayenne pepper, some hot paprika, or even some fresh chili peppers.
Can I make it without coconut milk?
Yes, you can. It won’t be as creamy, but you can substitute with any milk you prefer. To increase the creaminess, blend in some cooked, white beans. It gives you creaminess and extra fiber. Soaked cashews are also great to blend into the soup for extra creaminess.
More Slow Cooker Recipes
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Slow Cooker Butternut Squash Curry Soup
Equipment
- 3.5 quart slow cooker
Ingredients
- 2 lbs. butternut squash (peeled, seeded, and cut into 1-inch cubes)
- 15 oz. can full-fat coconut milk (unsweetened)
- 1 small red onion (chopped)
- 15 oz. can diced tomatoes (no sugar added)
- 2 cups chicken broth (or vegetable broth for vegan)
- 1 tbsp. curry powder
- 2 tsp. ground cumin
- 1 tsp. ground turmeric
- ½ tsp. ground cinnamon
- 1 tsp. garlic granules (or garlic powder)
- 1 tsp. salt
- 15 oz. can chickpeas (no sugar added – drained and rinsed)
- ground black pepper (to taste at serving)
- fresh, chopped cilantro (optional for garnish)
Instructions
- Add butternut squash, coconut milk, onion, tomatoes, broth, spices, garlic, salt, and pepper to the slow cooker. Stir to combine.
- If you want a smooth soup, add the chickpeas now. If you want more of an actual curry, add them after blending the soup.
- Cover and cook on Low for 6–7 hours or High for 3–4 hours, until squash is tender.
- When done, blend the soup with an immersion blender until creamy and smoothe.
- Serve hot, garnished with fresh cilantro.
Notes
Nutrition
