Slow Cooker Curried Butternut Squash Soup

11 370 292
Ingredients Minutes Calories
Prep Cook Servings
10 min 6 h 4
Slow Cooker Curried Butternut Squash Soup
Health Rating


1 squash Butternut squash (peeled, seeded, cubed)
3 medium Apple (peeled, cubed)
3 medium Carrots (peeled, cubed)
1 tsp minced Ginger root
1 medium Yellow onion (cubed)
1 tsp Cinnamon
2 tsp Curry powder
1 tsp Nutmeg, ground
1 dash Black pepper (to taste)
1/2 tsp Salt
4 cup Vegetable stock/broth


1. Place all ingredients in slow cooker. Set on low and cook for 6-8 hours.

2. Using a hand immersion blender, carefully puree soup in slow cooker until smooth.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 292
Calories from fat 9.1
Calories from saturated fat 24.0
Total Fat 1.0 g
Saturated Fat 2.7 g
Trans Fat 0
Polyunsaturated Fat 5.0 g
Monounsaturated Fat 10.8 g
Cholesterol 0
Sodium 1291 mg
Potassium 1515 mg
Total Carbohydrate 66 g
Dietary Fiber 11.7 g
Sugars 22.7 g
Protein 4.6 g

Dietary servings

Per Portion

Fruit 0.7
Vegetables 5.6

Energy sources



Butternut Squash

is a power-packed veggie, rich in vitamin A, vitamin C, folate and high in fiber!

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