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Nutrition Facts
Serving Size 1 (619g) Recipe makes 6 servings The following items or measurements are not included below: 1/2 teaspoon fresh ground pepper
Calories 318
Calories from Fat 66		(20%)
Amount Per Serving		%DV
	Total Fat 7.3g	11%
	Saturated Fat 3.3g	16%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 17mg		5%
Sodium 653mg		27%
Potassium 1259mg		35%
Total Carbohydrate 58.3g		19%
	Dietary Fiber 7.9g	31%
	Sugars 19.1g
Protein 9.8g		19%
detailed view... how is this calculated?

Curried Butternut Squash & Apple Soup - Crock Pot

Recipe #113002 | 6½ hours | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: mermaidmagic
Mar 9, 2005

A Cuisinart slow cooker recipe. Use vegetable stock instead of chicken stock for a vegetarian alternative.

SERVES 6 (change servings and units)

Ingredients

2 tablespoons unsalted butter
2 cups onions, chopped
1/2 cup celery, thinly sliced
1 tablespoon curry powder
1/2 teaspoon ginger
3 lbs butternut squash, peeled, seeded, and cut into 1 inch cubes (weigh after peeling & seeding)
1 lb apple, peeled, cored &, cut into wedges
1/4 cup white rice
6 cups chicken stock
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper

Directions

1
In a skillet, melt butter over medium heat.
2
Add onions& celery and cook for 2 to 3 minutes, until the vegetables are translucent.
3
Add curry powder and ginger and cook for 5 to 6 minutes longer over low heat, until veggies are softened and spices are fragrant.
4
Place butternut squash, apples, and rice in slow cooker (in that order).
5
Add chicken stock, salt and pepper.
6
Cook on high for 1 hour, then reduce to low temperature and cook 5 additional hours.
7
Puree the soup to a completely smooth texture with hand blender or blender.
8
Enjoy!

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Browse similar recipes by category

Course > Lunch/Snacks
Course > Soups
Main Ingredient > Vegetables > Squash
Main Ingredient > Fruit > Apples
Preparation > Time to Make
Preparation > Simple
Preparation > Equipment > Crock-Pot
Preparation > Equipment > Small Appliance > Food Processor/Blender
Occasion > Taste/Mood > Savory
Dietary > Free of... > Egg-free

Featured Reviews for This Recipe

From: rmemom

On Nov 23, 2009

I found this soup to be delightful and easy as pie. I too confess to using uncooked rice, (the recipe wasn't clear) but the end result left me wondering if it was a mistake at all. After pureeing, it was like silk. I thoroughy enjoyed evry bite. Oh, and I used half chicken and half vegetable stock.

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From: AnnaMontana

On Sep 11, 2009

This was good but it was a lot of work for the end result. It turned out really thick and it almost didn't feel like we were eating soup. I used the left overs as the sauce to make a chicken curry dish the next night and enjoyed this recipe for that use much better (Split chicken breasts covered in sauce covered in the oven on 350 for 45 min).

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From: Blue Eyes Willow

On Oct 5, 2007

My room-mates and I really liked this soup- though I did change a few things. One thing I know I messed up on- I used uncooked rice since it didn't really specify. I also added carrots (they needed to be used) and didn't have onoins or celery. Still good tho!

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From: Vino Girl

On Sep 10, 2007

Nice soup that virtually screams fall! I've had butternut-apple soup before, but I chose this one because of the curry. I was amazed at how nicely this thickened up. The apples give it a little sweetness and depending on what curry powder you use, there's a bit of heat too. I used fresh grated ginger (didn't measure, but it was probably around a tablespoon) and a hand/stick blender to puree it. Thank you!

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