Indian spiced butternut soup in the slow cooker
Come home to a warm and inviting house filled with savory smells and this easy soup ready for dinner. Serve with a dollop of yogurt swirled on top and some warm naan on the side.
A little chopping and some time in the slow cooker is all it takes to put this delicious soup together.
The Runaway Spoon
It’s a cold, wintry day. I’m on the sofa with a good book and a soft blanket while my house fills with the smell of warm spices. I know that I’ll have a delicious bowl of rich, flavorful soup for dinner.
This is my favorite winter scenario and this soup is a favorite way to make it a reality. The slow cooker does most of the work, simmering the squash to perfection while the spices infuse the soup. But this is a great soup to come home to as well. Put it together in the morning and your house will be warm and inviting with dinner waiting when you come home.
A little chopping is all it takes to put this delicious soup together, and I’ll tell you that I happily buy pre-chopped squash at a busy supermarket where it doesn’t sit around too long. An apple adds a bit of sweetness, while ginger adds a little zing. A good dose of Indian inflected curry powder and garam masala add so much flavor and spice without to much work, and coconut milk adds richness. I love this soup served with a dollop of rich yogurt swirled in and a little chopped cilantro for freshness. Some soft, warm naan on the side is a nice treat.
Indian spiced butternut soup in the slow cooker
Serves 6
32 ounces cubed butternut squash (about 6 cups, from about 2 medium squash)
1 green apple, cut into chunks
1 onion, cut into eights
3 cloves of garlic
Thumbnail-length piece of ginger, chopped
1 tablespoon curry powder
1 teaspoon garam masala
1 teaspoon cumin
1 teaspoon salt
4 cups (32-ouncs box) vegetable broth
1 (13.6-ounce) can coconut milk
Yogurt and chopped cilantro to top
1. Combine the squash, apple, onion, garlic, and ginger in the crock of an 8 quart slow cooker. Sprinkle over the spices and stir to coat. Pour in the broth and the coconut milk, stir to combine and cover the pot. Cook on high for five hours or low for eight, until the vegetables are completely tender. Use an immersion blender to puree the soup until completely smooth.
2. Serve immediately with a dollop of plain yogurt and a sprinkling of chopped cilantro on top.
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