Slow Cooker Curried Squash Soup

The mellow flavors of a creamy, golden squash soup shine when topped with pieces of sweet juicy apple. Enjoy Pillsbury® artisan dinner rolls on the side!

–

Save & Share

Servings 9

false

( 28 ) Ratings

28 Ratings

5 Stars 15%

4 Stars 18%

3 Stars

2 Stars 15%

1 Stars

Member Reviews ( 12 )

81874e67-fc51-4471-8bd5-963fc0d6c354

ingredients 10
Prep Time 20 min
Total Time 8 hr 35 min

Ingredients

1: large butternut squash (about 4 lb), peeled, seeded and cut into 1-inch pieces (about 10 cups)

1: large apple, peeled, cut into 1-inch pieces (about 1 3/4 cups)

1: large onion, cut into 1-inch pieces (about 2 cups)

2: teaspoons curry powder

1/2: teaspoon salt

1/8: teaspoon white pepper

3 1/2: cups Progresso® chicken broth (from 32-oz carton)

1/2: cup canned coconut milk (not cream of coconut)

3: tablespoons packed brown sugar

1: small red apple, unpeeled, coarsely chopped (about 1 cup), if desired

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Spray 4- to 5- quart slow cooker with cooking spray. In cooker, toss squash, apple, onion, curry powder, salt and white pepper. Pour broth over vegetable mixture.
2 Cover; cook on Low heat setting 8 to 10 hours.
3 Pour about 3 cups of the soup mixture into blender; add coconut milk and brown sugar. Cover and blend until smooth; return to cooker. Blend remaining soup mixture, in 2 more batches of 3 cups each, until smooth; return to cooker.
4 Increase heat setting to High. Cover; cook 10 to 15 minutes longer or unto hot. Serve topped with chopped apple.

EXPERT TIPS

toggle

Expert Tips

Be sure to use canned coconut milk in this recipe, not cream of coconut. Canned coconut milk is not sweetened; cream of coconut is sweetened and usually used in desserts and drinks.

When selecting butternut squash, look for those that have hard, tough rinds and are heavy for their size. Peeling the squash will be easier if you first microwave it on High for 3 minutes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 150
Calories from Fat: 25),

% Daily Value

Total Fat: 3g; 3%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 470mg; 470%;
Total Carbohydrate: 28g; 28%
(Dietary Fiber 3g 3% Sugars 15g 15% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 330%;
Vitamin C: 20%;
Calcium: 8%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

GFBev

report Posted Dec. 1, 2012 7:32 AM

Tried this last night with the stove top method. Very tasty. I added some parsnips, celery and the whole can of coconut milk. Would definitely make this again. thanks for the recipe. I loved that it is gluten free, as well.

gusnmare

report Posted Nov. 14, 2012 3:14 PM

I made this last weekend and my guests loved it. Sent home the receipe with them! I added a 1/2 cup more milk and a 1/2 tsp more salt and another apple. I didn't have time to wait for the crock pot so I did it on the stove until the apples and squash were soft. Worked great! Will try the immersion blender next time, great tip. The food processor was a little messy.

MamaBear50

report Posted Nov. 12, 2012 5:51 PM

My husband raved about this recipe and wanted to make sure I will be fixing it again. I did increase the curry powder to 3 teaspoons and used the full can of coconut milk. To simplify the process, I used my immersion blender instead of transfering the soup in batches to the blender . . . so much easier!

dagrada76

report Posted Dec. 8, 2010 3:27 PM

loved this.....it is warming, but not so much that the kids couldnt eat it......easy! Great with gala apples. Thank you Pillsbury for helping me learn how to use Indian spices in easy recipes!!!!

Hasdoo

report Posted Nov. 6, 2009 11:40 AM

This was easy to make and tasty - I used more curry and apple (I added 2 apples instead of 1) than the recipe called for and added two small sweet potatoes in lieu of brown sugar. My house smelled wonderful upon arrival home from work. I also agree that it was more than 20 minutes (I'm including the blending time in), but well work the few extra minutes. I'm going to try the recipe again this weekend and instead of Butternut squash substitute Sugar pumpkins. Thank you