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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® Tips

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)


Step 1

LINE your 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.

Step 2

ADD butternut squash, leeks, chicken stock, garlic, curry powder, and thyme to your lined slow cooker.

Step 3

PLACE lid on slow cooker and cook for 3 hours on high or 4 to 5 hours on low, or until squash is tender.

Step 4

REMOVE thyme stems and throw away.

Step 5

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.)

Step 6

STIR in sour cream and butter. Season with salt and pepper. Cover and keep warm on low.

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