This Slow Cooker Curry Butternut Squash Soup Recipe is a great make-ahead healthy meal prep lunch or comfort food Fall dinner with sweet potato, apple, & curry.
If you have never had curry and butternut squash together, add this soup to your meal plan ASAP!
Trust me. This is a combination that should be right up there with mac & cheese and peanut butter & jelly.
I’m a wimp when it comes to spice and I wouldn’t call this soup spicy, but I would say it’s just over mild on the spice level.
If you’re a wimp like me, you may want to start with a little bit less curry powder and add more later on as you’d like!
This soup is everything I love about fall.
It is comfort food in a bowl, a thick, creamy soup without any cream! It’s packed full of veggies, so it’s a really healthy soup, but it’s also quite hearty and filling (for only 177 calories for a big bowl!).
The original recipe was given to me by a dear friend in my small group on a recipe card (an art I hope never goes away!) and I’ve adapted it to fit our tastes, but it’s definitely a winner!
How To Make Slow Cooker Curry Butternut Squash Soup
The best thing about this soup (besides the taste, of course!) is that it is so incredibly easy to make.
Chopping everything up is the hardest part. From there, it’s just pouring everything in the crockpot to cook!
I use my 7-quart Frigidaire Professional slow cooker for this recipe, but any 7-qt slow cooker will do.
I love my Instant Pot and I know it has a slow cooking function, but I have not been impressed by it so far, so I definitely recommend using a full-on Crockpot/slow cooker for this recipe!
When all of your ingredients are in your slow cooker, cook for 6-8 hours on low or 3-4 hours on high, until the squash and potatoes are tender.
Now, remove the bay leaf and grab your immersion blender.
I use (and love!) the Cuisinart smart stick immersion blender.
You can also use a blender like a BlendTec or Vitamix, but I’m not a fan of pouring big pots of hot ingredients back and forth, so I’ve found the immersion blender to be so much easier for blending soups (and all kinds of other things!).
When the soup is blended, give it a taste and add salt and pepper to your family’s preference.
That’s it! It’s ready to eat!
I like to sprinkle in some roasted pumpkin seeds and serve it with a pretzel roll, but I’ve listed some other options for you below.
What To Serve With Butternut Squash Soup
- Healthier Pretzel Rolls (and sometimes the Walmart pretzel slider rolls when I don’t have time to make them from scratch)
- Whole wheat french bread
- Whole-grain crackers (like Triscuits, Wheat Thins, or even Goldfish!)
- Chicken apple sausage
- Roasted salmon
- Roasted Green Beans
- Mixed green salad with dried cranberries, diced apples, chopped walnuts, and a vinaigrette
How To Meal Prep Butternut Squash Soup
- Make the soup as directed.
- Pour the soup into your meal prep containers (these are my favorites) and allow to cool,
- Store in the refrigerator until you’re ready to reheat. I have access to a microwave during the day, so I can reheat mine on demand, but my husband works outside all day, so he heats up his soup in the morning and pours it into this thermos that keeps it warm until lunchtime (even in below-freezing Colorado temperatures!).
- Sprinkle on any toppings after it’s heated (I love using pumpkin seeds for a little crunch).
How To Freeze Slow Cooker Curry Butternut Squash Soup for A Make-Ahead Meal
You have two options here:
- You can prep all of the ingredients and freeze them so that they are ready to go in the slow cooker.
- Or you can cook the soup and freeze it afterward to have it ready-to-eat
Prep The Ingredients To Freeze:
- Add the onion, squash, sweet potatoes, apple, garlic, and spices to a freezer bag (hold off on the chicken broth). Label and freeze.
- Thaw the bag 24-48 hours before you want to use it.
- The day you want to cook, pour the bag into the slow cooker, add the chicken broth, and follow the cooking directions in the recipe.
Cook The Soup Then Freeze
- Cook the soup as directed.
- Pour into containers to cool. You can package them in individual serving sizes (great for meal prep!), multiple medium-sized containers, or a large container.
- Pull out and thaw in the refrigerator, then heat as desired (you can reheat the soup in the microwave, slow cooker, Instant Pot, or on the stovetop.
- 1 large yellow onion, chopped
- 3 cups diced butternut squash
- 3 cups diced sweet potatoes
- 1 large green apple
- 2 tsp minced garlic
- 4 cups chicken broth
- 1 Tbs dried basil
- 1 Tbs curry powder
- 1 bay leaf
- salt and pepper, to taste
Put everything in slow cooker.
Cook for 6-8 hours on low or 3-4 hours on high, until squash and sweet potatoes are tender.
Remove the bay leaf.
Use an immersion blender to puree the soup until smooth.
Adjust salt and pepper, to taste.