Skip the roasting in this butternut squash soup recipe and let your slow cooker do the work instead. Just load up all the ingredients into the crock pot, set it and forget it for an easy, healthy dinner or packable lunches. Source:, August 2018

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Stir squash, broth, onion, curry powder, garlic powder and salt together in a 5-quart slow cooker. Cover and cook until the vegetables are very tender, 7 hours on Low or 3 1/2 hours on High. Turn off heat and stir in coconut milk and lime juice to taste. Puree with an immersion blender until smooth. Garnish with cilantro.



To make ahead: Refrigerate soup for up to 4 days. Reheat before serving.

Nutrition Facts

153 calories; 10.8 g total fat; 9.4 g saturated fat; 424 mg sodium. 453 mg potassium; 14.5 g carbohydrates; 3.1 g fiber; 2.2 g protein; 9303 IU vitamin a iu; 20 mg vitamin c; 34 mcg folate; 60 mg calcium; 2 mg iron; 57 mg magnesium;

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Tasty soup! Giving four stars instead of five because I found it lacked flavor after cooking. I added approx. 1/2-1tsp of cinnamon, 1/2-1 tsp of turmeric and a pinch of cayenne and that really brought out a lot of flavor. Will make again! Read More
Rating: 5 stars
Lovely delicious cold-weather soup. Few ingredients and so easy to make (I'm an intermediate cook at best). My friend said she would've liked some chunks but I prefer pureed soups so I can't tell I'm ingesting veg!;) Read More
Rating: 5 stars
I added carrots and 2 tablespoons grated fresh ginger. Delicious soup. Read More