google-site-verification=ji9fSR3C4mVC8c9liP5i6RflmEsLpt21fZuqh2hvYpQ Crock Pot Curried Butternut Squash Soup
top of page

Crock Pot Curried Butternut Squash Soup

  • Sarah
  • 10 hours ago
  • 2 min read


There’s something extra comforting about meals that don’t ask much of you. This soup is one of those, it comes together with almost no effort, yet tastes like you spent all day in the kitchen. A little chopping, a stir, and the slow cooker does the rest.


By evening, the house smells like ginger and curry, and the butternut squash has turned buttery-soft. It’s the kind of meal that warms you through without feeling heavy, rich from the coconut milk, but balanced by those deep, golden spices.






Two bowls of pumpkin soup topped with herbs sit on a marble counter. A whole pumpkin is in the blurred background, creating a cozy mood.

There’s something about fall that makes soup taste better. Maybe it’s the cool mornings, the fading garden, or the way the house smells when something’s been simmering slow all afternoon. Whatever it is, this Crock Pot Curried Butternut Squash Soup is my favorite way to welcome the season.


Chopped squash, onions, and garlic in bowls on a wooden surface. Nearby are a can of organic coconut milk, a jug of broth, and spice mix.

 Some of the links on this blog are affiliate links. This means that if you click on a link and make a purchase, I may earn a small commission at no cost to you. Your support helps me keep creating content and sharing recipes, tips, and ideas. Thank you!


Crock Pot Curried Butternut Squash Soup


Ingredients You’ll Need


  • 1 medium butternut squash, peeled, seeded and chopped

  • 2 tablespoons fresh ginger, roughly chopped. (Or dried ginger)

  • 3 cloves garlic, minced

  • 1 yellow onion, chopped

  • 1 tablespoon curry powder

  • 1 teaspoon cumin

  • 1 teaspoon coriander

  • 1 teaspoon turmeric

  • Salt and pepper, to taste

  • 1 (15 oz) can coconut milk

  • 2 cups chicken or vegetable broth (plus more if needed



Let’s Make It


  1. Add everything to the crock pot. Place the chopped squash, onion, garlic, ginger, and all the spices in your slow cooker. Add a good pinch of salt and pepper. Pour in the coconut milk and broth, then stir to combine.

  2. Cook until tender. Cover and cook on low for 6–8 hours or high for 3–4 hours, until the squash is very soft.

  3. Blend until smooth. Use an immersion blender to puree the soup directly in the crock pot until creamy. (Or carefully blend in batches using a countertop blender.)

  4. Adjust seasoning. Taste and add more salt, pepper, or broth if you’d like a thinner consistency.

  5. Serve warm. Ladle into bowls and finish with a swirl of coconut milk, a sprinkle of chili flakes, or a few toasted pumpkin seeds for a touch of crunch.



Cookie dough balls with oats are on a baking sheet lined with parchment. A pumpkin, mixer, and a sugar jar are in the cozy kitchen background.

 

The Recipe:




Did you try making this Crock Pot Curried Butternut Squash Soup? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

 
 
 
bottom of page