Slow Cooker Curried Squash and Apple Soup

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This make-ahead recipe keeps in the refrigerator for up to four days and up to two months in the freezer. For a main dish option, add cooked, diced chicken or turkey breast to the pot in the last 20 minutes of cooking. Serve garnished with a dollop of sour cream and chopped cilantro.

ChupaNote: add some rehydrated TVP or baked tofu squares or seitan to the last 20 minutes of cooking. We added: another large sweet onion, 2 more teaspoons minced garlic, 1½ more teaspoons ginger, and replaced the black pepper with 1 teaspoon red pepper flakes. Next time, double the curry powder too!!! Served with minced fresh bell peppers in green, red and yellow. Nice contrast with the soup.

  • [1]
  • Source: Cooking Light, MARCH 2006
  • Formatted by Chupa Babi in MC: 07.01.07
  • Yield: 8 servings



  1. Combine all ingredients in an electric slow cooker.
  2. Cover and cook on low for 8 hours or until squash is tender.
  3. Place half of squash mixture in a blender, and process until smooth.
  4. Pour pureed mixture into a large bowl.
  5. Repeat the procedure with remaining squash mixture.

Nutritional information[edit]

Per 1 cup serving:

  • calories 95 (4% from fat) | fat 0.5g (sat 0.1g, mono 0.1g, poly 0.1g) | protein 2.6g | cholesterol 0.0mg | calcium 73mg | sodium 446mg | fiber 3.8g | iron 1.2mg | carbohydrate 22.4g