Cooked - Slow-cooker Butternut Squash Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow-cooker Butternut Squash Soup

6.0

1 medium butternut squash (2 ½ to 3 pounds), peeled, seeded and chopped

1 small red onion, chopped

1 large apple, such as Honeycrisp, peeled and chopped

6 garlic cloves, smashed

2 tablespoons olive oil

1½ tablespoons kosher salt (such as Diamond Crystal)

2½ teaspoons curry powder

1 teaspoon crushed red pepper

1 teaspoon cumin

Black pepper

3 cups water

½ cup Greek yogurt, plus more for serving

3 tablespoons mango chutney

Pepitas, for topping (optional)

Combine the squash, onion, apple, garlic, olive oil, salt, curry powder, red pepper, cumin and several generous grinds of black pepper in a 6- to 8-quart slow cooker.
Add the water, cover and cook on low until the squash is very tender, 5 to 6 hours.
Add the yogurt and mango chutney and purée the soup using an immersion blender.
Divide among bowls and serve topped with more yogurt, if desired, and pepitas.

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 4h

Created 3 weeks ago

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