Best 3 Curried Butternut Squash Apple Soup Crock Pot Recipes

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Indulge in a symphony of flavors with our curated collection of Curried Butternut Squash and Apple Soup recipes. These culinary delights, prepared in the convenience of a crock pot, offer a comforting warmth that nourishes both body and soul.

Embark on a culinary journey with our classic Curried Butternut Squash and Apple Soup, where the sweetness of apples harmonizes with the earthy notes of butternut squash, all enveloped in a velvety broth infused with aromatic curry spices.

For a touch of elegance, try our upscale variation, featuring a delightful blend of Granny Smith apples and a hint of fresh thyme, elevating this soup to a gourmet experience.

If you prefer a vegan alternative, our plant-based Curried Butternut Squash and Apple Soup offers a creamy and flavorful delight without compromising on taste. Crafted with coconut milk and vegetable broth, this recipe caters to dietary preferences while delivering a satisfying and nourishing meal.

For those seeking a spicy kick, our Curried Butternut Squash and Apple Soup with a Spicy Twist adds a touch of heat to the classic recipe. Cayenne pepper and a dash of Sriracha ignite the senses, creating a tantalizing contrast to the sweetness of the apples and squash.

Finally, our Curried Butternut Squash and Apple Soup with Bacon and Sausage introduces a smoky and savory dimension to the dish. Crispy bacon and succulent sausage add depth and complexity to the soup, creating a hearty and satisfying meal that is sure to become a family favorite.

With options ranging from classic to unique, our Curried Butternut Squash and Apple Soup recipes offer a delightful variety that caters to different tastes and preferences. Gather your ingredients, prepare your crock pot, and let the enticing aromas fill your kitchen as you embark on a culinary adventure with these heartwarming and flavorful soups.

Check out the recipes below so you can choose the best recipe for yourself!

CURRIED BUTTERNUT SQUASH AND APPLE BISQUE



Curried Butternut Squash and Apple Bisque image

This is the most requested recipe I make, it is the perfect fall and winter soup. Warning: Don't make it for Thanksgiving as people will fill up on it and be unable to eat the rest of the meal!

Provided by Gregg Bracke

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 3h15m

Yield 8

Number Of Ingredients 10

2 butternut squash, halved lengthwise and seeded
olive oil
2 sweet onions (such as Vidalia®), diced
6 cloves garlic, minced
2 quarts vegetable stock
1 (8.4 ounce) package medium-hot curry sauce (such as S&B® Golden Curry)
2 Granny Smith apples, cored and diced
2 (14 ounce) cans unsweetened coconut cream
¼ cup toasted pine nuts, or to taste
16 fresh cilantro leaves, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place squash onto a baking sheet cut-side down.
  • Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
  • Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
  • Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
  • Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.

Nutrition Facts : Calories 602.7 calories, Carbohydrate 61.8 g, Fat 40.6 g, Fiber 15.6 g, Protein 10.4 g, SaturatedFat 31.4 g, Sodium 584.1 mg, Sugar 15.9 g

CURRIED BUTTERNUT SQUASH & APPLE SOUP - CROCK POT



Curried Butternut Squash & Apple Soup - Crock Pot image

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

Provided by mermaidmagic

Categories     Lunch/Snacks

Time 6h26m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

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

CURRIED BUTTERNUT APPLE SOUP



Curried Butternut Apple Soup image

This is a rich sweet soup. It's great with a dollop of sour cream on the top. I add lots of pepper to mine. Fruit and veggies in one hit.

Provided by LilPinkieJ

Categories     Lunch/Snacks

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 8

2 cups onions, chopped
1 -2 celery rib, chopped
1/4 cup butter
4 teaspoons curry powder
2 medium butternut squash, 1-inch cubes (about 2 1/2 to 3 lbs)
3 medium apples, peeled and chopped
3 cups vegetable stock
1 cup apple cider

Steps:

  • In a heavy kettle, combine onions, celery, butter, and curry powder. Cover and cook over low heat until vegetables are tender (10 to 15 minutes), stirring often.
  • Add cubed squash, chopped apples, and stock, and bring to a boil. Reduce heat, and simmer 20 to 30 minutes or until squash and apples are cooked thoroughly.
  • Strain liquid and set aside.
  • Puree the apple-squash mixture with one cup of the strained liquid. Add cider and remaining liquid to reach desired consistency.
  • Optional: Garnish with grated apple, yogurt, or low-fat sour cream.

Nutrition Facts : Calories 181, Fat 5, SaturatedFat 3, Cholesterol 12.2, Sodium 46.8, Carbohydrate 36.1, Fiber 6.3, Sugar 10.8, Protein 2.9

Tips:

  • To save time, you can use pre-peeled and cubed butternut squash.
  • If you don't have a slow cooker, you can make this soup in a Dutch oven over medium heat.
  • For a creamier soup, blend it with an immersion blender or in a regular blender until smooth.
  • Garnish the soup with a dollop of sour cream, a sprinkling of chopped fresh herbs, or a drizzle of olive oil.
  • Serve the soup with a side of crusty bread or crackers.

Conclusion:

This curried butternut squash apple soup is a delicious and easy-to-make fall soup. It's perfect for a chilly day or a busy weeknight. With its creamy texture, sweet and savory flavors, and the perfect amount of spice, this soup is sure to be a hit with everyone at your table. So next time you're looking for a comforting and nutritious meal, give this curried butternut squash apple soup a try.

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