Slow Cooker Curry Butternut Squash Soup
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Servings: 8 servings
- Course: Soups & Salads
Simple and seasonal, this recipe is effortless and is destined to become a family favorite!
Reynolds Kitchens tip
Treat your meat-less side to this delicious Slow Cooker Curry Butternut Squash Soup. Using a Slow Cooker Liner offers easy cleanup with no soaking or scrubbing.
- 2 pounds butternut squash, peeled and cut into ½ inch pieces
- 4 cups chicken stock
- 2/3 cup sour cream
- 2 large leeks, white and tender green parts, coarsely chopped
- 2 cloves garlic, peeled
- 2 fresh thyme sprigs
- 1-3 teaspoons curry powder (to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper (optional)
LINE your 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
ADD butternut squash, leeks, chicken stock, garlic, curry powder, and thyme to your lined slow cooker.
PLACE lid on slow cooker and cook for 3 hours on high or 4 to 5 hours on low, or until squash is tender.
REMOVE thyme stems and throw away.
PLACE one-third to one-half of mixture at a time in a blender or food processor. Cover and blend on high speed until smooth. Return mixture to slow cooker. (Skip this step if you prefer soup to have a chunky consistency.)
STIR in sour cream and butter. Season with salt and pepper. Cover and keep warm on low.